Sweet Friday!

I know it's a bit early, but we had to make sure that we shared our recipe for this amazing cheesecake before the big day. Plus it's Sweet Friday. Plus it's cheesecake, so does there really need to be a set time to make it?

No matter what your plans are for this long weekend, this cheesecake is sure  to impress whoever eats it. Flavoured with three types of citrus, vanilla, and topped with a simple and refreshing raspberry topping, this cheesecake screams spring and the beginning of summer.

This is a no-bake cheesecake which means you never need to turn on the oven this weekend. The recipe comes together in a couple of easy steps, but the result will give you rave reviews and make you the favourite with your friends and family! 

Cheesecake that isn't baked has a different consistency than baked cheesecake. It is lighter and more fluffy, and not nearly as dense. I'll be honest and say that I (Alyssa), am not a big fan of New York Style Cheesecake. I know, I know, we can't be friends anymore...but the thing is, this cheesecake is amazing. I love this cheesecake. It's like eating a cloud of citrus flavoured cream cheese.

The base is also slightly different. We've been inspired by Jaime Oliver, and added oats to the base which gives it slightly more texture and bite than a normal graham cracker crust. We're fans, and we're sure you will be too.

The whole thing is topped with a simple raspberry topping. Just fresh raspberries and a little bit of sugar to top of the richness that lies beneath. It's the perfect finish.

If you're not quite up to making a baked cheesecake, or just want a show stopping dessert for this long weekend, this is just the recipe for you! Happy (Not) Baking!

13 Tbsp. (185 g) butter

1 cup quick oats

2 Cups graham cracker crumbs

1 1/2 tsp vanilla bean paste (This makes it awesome because you can see the black vanilla bean specs in it. If you don't have it, than you can substitute a whole vanilla bean or the same amount of vanilla extract)

24 oz. (3 pkgs) cream cheese, softened to room temperature 

3/4 cup superfine sugar

1 lemon

1 orange

1 lime

1 1/4 cups heavy cream

2 cups raspberries

1/4 cup superfine sugar

1. Grease a 9" spring form pan with butter. Put a pot over medium heat, add the oatmeal, and toast until it turns darker in colour; about 5-8 minutes. Cut the butter into cubes and add it to the pot along with your graham cracker crumbs. Gently stir until the mixture combines.

2. Remove from heat and spread the mixture into your prepared pan. Press down with the back of a spoon or spatula until the mixture is compressed and smoothed out along the top. Place in the fridge and let chill for 1 hour.

3. Place your cream cheese in a large mixing bowl and beat for 2 minutes with a hand mixer or in a stand mixer. Next, add your vanilla, sugar, lemon, lime, and orange zest, and juice from your lemon. Beat again on medium speed until everything is combined and the mixture is smooth. 

4. In another bowl, beat your heavy cream until soft peaks form. Depending on what kind of mixer you're using this could take anywhere from 5-10 minutes. 

5. Add half of your whipped cream to the cream cheese and fold it in. Add the remaining whipped cream and fold in again until completely mixed in. Pour this mixture over your base and smooth down with a spatula for spoon. Place in the refrigerator for at least 2 hours, although we like to put ours in overnight.

6. Place your raspberries and 1/4 cup sugar in a medium-sized pot. Bring to a simmer over medium heat and cook for 10-15 minutes until the mixture thickens. Let cool for 30 minutes.

7. Spoon the topping over the cheesecake and spread evenly.

8. Undo your spring form pan and place your cheesecake onto a serving plate. The base will be quite dense so make sure that you use a serrated knife to serve. Any leftovers (what are those?!) can be stored in the fridge for up to 3 days.