No Bake Raspberry Almond White Chocolate Cheesecake

It seems like every time I am craving for a dessert these times I always end up making a cheesecake. Good for mood... but not so good for my waist and my arteries. I can excuse myself by telling me I go to the gym every day and walk a lot so the EXTRA calories I get from eating cheesecakes are well spent....


What brought me to make a cheesecake is the gorgeous raspberries I saw at a farmer market on my way to work this week. I just could not resist. The winter is coming and I have to enjoy the remaining summer fruits available I much as I can these days!


In fact, there is also another reason why I decided to buy these raspberries. I have a raspberry-lover spouse and he loves everything (up to date) with raspberries. I wanted to make a dessert for him I was sure he would love. The thing is that last week, I made a peanut butter dessert and he hated it. I wanted to make up for it.

To make the cheesecake, I used to use this crust recipe with this filling recipe and I played with them. I had made the filling recipe a couple of times before and I always loved it. And I was, once again, really happy about how my filling turned out. It was creamy and the combo raspberry almond white chocolate was divine. My spouse also loved the cheesecake!

Ingredients

***For the Crust***250 mL whole wheat flour
80 mL confectioner's sugar
30 mL cornstarch
1/4 teaspoon salt
95 mL unsalted butter; chilled and cut in 12 pieces

***For the Filling***
300 mL fresh raspberries
175 mL silvered almonds, roasted
1 pack of unflavored gelatin
60 mL cold water
500 mL cream cheese, softened
300 mL condensed milk
250 mL whipped cream
150 g white chocolate, melted

Instructions
***For the Crust***
1. Preheat the oven at 350 F degrees and adjust the rack to the bottom third of the oven.
2. Mix the flour, the confectioner's sugar, the salt and the cornstarch in a medium bowl.
3. Add the butter and mix with your hands until the ingredients start to come together in clumps.
4. Spread evenly the mixture at the bottom of the 9 X 9 inch greased pan.
5. Bake until the crust is light golden (about 20 to 25 minutes).
6. Let cool.

***For the Filling***
7. Add raspberries and almonds over the crust.
8. Sprinkle the gelatin over the water and let rest for 5 minutes.
9. Melt the gelatin in the microwave for about 30 seconds.
10. Let cool.
11. Beat the cream cheese in a food processor until smooth.
12. Add the condensed milk and the cold gelatin.
13. Whip the cream until it forms peaks in a bowl.
14. Fold in half the whipped cream with the cheese mixture.
15. Fold in half the white chocolate with the cheese mixture.
16. Repeat steps 14-15.
17. Chill the cheesecake for at least 3 hours in the fridge (or until the cheesecake is firm).

Makes 12 portions.