Anybody knows that a few things are more difficult than others. Breakups, getting fired, loss of a loved one - those are all things which are widely universal as difficult to address. trying to figure out what to put on on a first date, finding an low priced condo that permits dogs and getting via site visitors at LAX - these are matters i have in my opinion observed to be annoying in the ultimate couple of years. life is difficult. And everyday brings new challenges. but i'm a firm believer that making cheesecake should no longer be considered one of them. 

You continually pay attention human beings complaining about how hard it's miles to make cheesecake. Tops cracking, sinking middles, over baking, underneath baking - the list goes on and on. and then, when you bake it, it has to take a seat in the oven to "cool" for an hour and a half of before being transferred to the refrigerator for another five hours. i am getting it, a traditional cheesecake requires loads of time and persistence - two things that I do no longer have a lot of nowadays. but i'm right here to inform you, this doesn't must be the case. 


This Raspberry Vanilla Cheesecake is sincerely some thing unique - practically not possible to reduce to rubble. there's no baking required and the whole lot takes approximately forty five minutes to complete. Then, all you do is throw it within the freezer and keep on along with your lifestyles as normal. How first rate is that? 

The remaining time I made this, one in every of my buddies informed me it changed into the nice cheesecake she ever tasted. And this is coming from a female who does not just cross round handing out compliments for no motive. Her compliments need to be EARNED - so you understand it's proper.



  • 1 3/4 cups (175g) graham cracker crumbs
  • 1/4 cup (56g) unsalted butter, melted
  • 16 oz (452g) cream cheese, softened
  • 1 cup (125g) powdered sugar
  • 1/2 cup (120g) sour cream
  • 3/4 cup (180ml) heavy cream
  • 6 oz raspberries, puréed
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional)

  • 1 cup (240ml) heavy cream
  • 2 tablespoons powdered sugar
  • 6 oz raspberries


  1. put together a 9x13" baking pan with non-stick spray.
  2. In a medium bowl, add melted butter to graham cracker crumbs. blend till combined.
  3. vicinity mixture into the pan and pat down until it makes one even layer.
  4. region inside the freezer for 10 mins earlier than including filling.


  1. In a stand mixer with a paddle attachment, mix cream cheese until mild a fluffy.
  2. upload powdered sugar. blend till combined
  3. add bitter cream, heavy cream and vanilla extract. blend until thick and creamy (approximately 5 mins)
  4. Divide filling frivolously into two separate bowls.
  5. upload about 5 tablespoons of purée to 1 bowl. mix till mixed. (if you want a brighter crimson colour, you may additionally add a few drops of pink food coloring).
  6. Pour half of of the white filling into the pan. spread evenly over the crust.
  7. add some spoonfuls of raspberry purée on pinnacle of the filling. add the alternative half of the white filling and unfold flippantly with an offset spatula.
  8. add extra purée and pour half of of the red raspberry filling into the pan. spread flippantly with an offset spatula.
  9. upload one greater layer of purée and pour the last part of the crimson filling into the pan. spread lightly with an offset spatula.
  10. cover the pinnacle of the pan with plastic wrap and place it in the freezer for at the least 2 hours.


  1. In a stand mixer geared up with a whisk attachment, integrate heavy cream and powdered sugar.
  2. On excessive velocity, whip until cream turns into light and fluffy.
  3. get rid of cheesecake from pan and add whipped cream to the center of the cheesecake. spread the cream out flippantly. (I do now not spread the cream all of the way to the threshold. I go away about 1/2" of the red filling displaying)
  4. upload raspberries on top of the cream.

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