I was never a cheesecake loving kind of person but when I was 13 and visited England, we were visiting distant relatives and my aunt told me to eat the homemade cheesecake because I didn’t want to miss the chance to eat real homemade cheesecake. Well she was right, that was the most unbelievably perfect slice of cake I’ve ever had.(Ok, it was two and a half slices)
I tried to bake a cheesecake one but it was a total failure so I decided to try a non bake one to eliminate the waiting time if I failed or not.
Well, I didn’t but the thing is this recipes’s cream is a little too infested with whipped cream that it can’t stay out of the freezer for long periods of time.
And since I love raspberries I made raspberry coulis to go with it. I must say I didn’t expect the level of amazing-ness of the end result. It was really light and so easy. Here is the recipe I prepared for ingredients that can be found in Turkey.
- 1 and a half packages of Eti Finger crackers
- 2 table spoons of brown sugar
- A pinch of cinnamon
Run through food processor
- Half a cup of melted butter
Mix with a spoon
Place at the bottom of the pan and press
Keep in freezer for the cream part
- 1 Big package Labne (cream cheese)
- Half a cup of lemon juice
Mix with mixer until smooth
- 2 small boxes of heavy cream
- 1 bag of whipped cream powder
- Vanilla extract ( optional)
Whip with mixer until fluffy gradually
- 1/2 cup of sugar
Take the pan out of freezer, add the mix and again put in freezer
Keep there for 2 to 3 hours
When you are about to eat,
- 3 spoons of water
- 1/3 cup of sugar
Heat in a sauce pan until sugar melts
- 2 cups of raspberry (thaw if frozen)
Gradually add raspberries take off the heat and sieve the seeds
Serve cold right out of the fridge and drizzle with the coulis. Enjoy.