no-bake cheesecake

Molly Marzalek-Kelly’s selected no-bake cheesecake has a mousse-like cream-cheese filling and a bright raspberry topping. A pressed graham-cracker crust holds the filling, with lemon zest and prepared vanilla flavouring seasoning this version.

Fresh raspberries are blended with water and strained to remove their seeds. Granulated sugar and lemon juice are added to the strained liquid, which is simmered into a thick topping and left to cool.

Graham-cracker crumbs, icing sugar, table salt and melted unsalted butter are mixed and pressed into the base and sides of a pie pan. The crust chills while cream cheese, vanilla flavouring, the selected lemon zest and salt are mixed smooth.

Most of the filling’s icing sugar and all its sour cream are mixed into the cream cheese. The remaining sugar is whipped with heavy cream, then this whipped mixture is folded through before the filling is spread over the crust.

The cooked raspberry topping covers the filling from edge to edge. The complete cheesecake chills before being sliced and served cold, with additional raspberries offered as an optional finish.