John Myers
Raspberry Cream Cheese Cream Cake without Baking
The perfect raspberry cream cheese cream cake without baking recipe with a picture and simple step-by-step instructions.
- 100 g Shortbread
- 60 g Liquid butter
- 250 g Raspberries
- 200 g Cream cheese
- 4 leaf Gelatin
- 300 g Cream
- 50 g Powdered sugar
- 1 packet Red cake topping
- 2 tbsp Sugar
- Crumble the biscuits ….. knead with the butter … line a springform with baking paper and grease the edge
- Spread the biscuit butter mixture in it and press it down firmly and park in the refrigerator until the bottom is firm
- Puree 3,200 g of the raspberries and rub through a sieve ….. put the remaining raspberries aside for the decoration
- Soak the gelatine for 10 minutes
- Mix the cream cheese with 3 tablespoons of cream and the powdered sugar. stir the pureed fruits into the cheese mixture. squeeze out the gelatine, dissolve in the microwave and stir into the cheese cream.
- Whip the cream until stiff with the cream stiffener and fold into the cream. Spread the mixture on the biscuit base and let it set in the refrigerator, preferably overnight.
- Make the icing according to the instructions and spread on the cake, decorate the finished cake with creamy tuffs and the remaining raspberries.
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