Скачать с ютуб Easy No Bake Lemon Raspberry Cheesecake в хорошем качестве

Easy No Bake Lemon Raspberry Cheesecake

👩‍🍳 GET THE FULL RECIPE HERE: https://bit.ly/3MZ7yim 📌 PIN THIS RECIPE ON PINTEREST: https://bit.ly/3byWf3B 💙 THANKS FOR WATCHING! Visit my blog at https://thebusybaker.ca/ for more healthy and delicious recipes! 💻 FOLLOW ME ON SOCIAL MEDIA!   / thebusybakerblog     / busybakerblog     / _created     / busybakerblog   📖 CHECK OUT OUR E-COOKBOOKS: https://shop.thebusybaker.ca/ ✉️ Sign-up for our FREE No-Fail Guide to Healthy Summer Entertaining e-course: https://bit.ly/3M0JJY2 EASY NO BAKE LEMON RASPBERRY CHEESECAKE Ingredients • 1 1/2 cups graham cracker crumbs • 5 tablespoons melted butter • 900 grams cream cheese (about 32 ounces) • 1 1/4 cup powdered sugar • zest of 4 lemons • juice of 2 lemons • 1 1/2 cup whipped cream or whipped topping • 1 cup raspberries mashed For decorating: • whipped topping or whipped cream, and lemon slices and raspberries Instructions • Combine the graham cracker baking crumbs and melted butter until moistened and crumbly. • Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set. • Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. • Add the lemon juice and lemon zest and mix well until incorporated, scraping down the sides of the bowl to ensure everything is incorporated and distributed evenly. • Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks in the batter. • Add the mashed raspberries and fold them in gently until the raspberries are streaked throughout the batter. • Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula or offset spatula. • Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 3-4 hours. For serving: • Top with whipped cream or whipped topping and some lime slices for garnish (optional). 🥣 KITCHEN TOOLS USED IN THIS RECIPE: 💎ALL-TIME FAVOURITES: Instant Pot Duo 6QT: https://amzn.to/3rHNlG8 KItchen Aid Hand Mixer: https://amzn.to/3oKW34p Le Creuset Dutch Oven Pot: https://amzn.to/3rMrMnY Cast Iron Skillet: https://amzn.to/3rIUOEI Baking Sheet Pan: https://amzn.to/3uGND1X Springform Cake Tin: https://amzn.to/3rMtg1w Cutting Board Set: https://amzn.to/3sDWmzh Mixing Bowl Set: https://amzn.to/3LG4rwb Balloon Whisk: https://amzn.to/3rJU2r3 Spatula Set: https://amzn.to/3oIyTvJ Garlic Press: https://amzn.to/3rMt6XY Instant Read Thermometer: https://amzn.to/3BeC1Vb OUR FAVOURITE KITCHEN ITEMS & PROPS: ♥️ Kitchen towels: https://www.etsy.com/shop/ForestlandL... https://www.etsy.com/shop/MagicLinen https://greengatehome.com/ ♥️ Backdrops: https://www.etsy.com/shop/InkAndElm ♥️ Dishes & Ceramics: https://blop.ro https://www.etsy.com/shop/AnnaBelleCe... ♥️ Cookware and props: https://www.riess-markenshop.de/en https://www.falconenamelware.com/ https://lecreuset.com https://www.denbypottery.com/cast-iron https://amzn.to/3uLkPp4 ♥️ Shop my Amazon Store (with ALL my favourite kitchen products!) https://www.amazon.com/shop/thebusyba... 📷 OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR: Canon 90D: https://amzn.to/3HfcU6G Canon 6D Mark II: https://amzn.to/3uidzR1 50mm Lens: https://amzn.to/3GiwAVW Photography lens: https://amzn.to/3uiDQis Video/Photography lens: https://amzn.to/3Hj10sl Tripod: https://amzn.to/3419mXy Light stand: https://amzn.to/3ocDaab Video/photography light: https://amzn.to/3gcxvwy Softbox: https://amzn.to/3AOJ0nj *The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.*