Raspberry No Bake Cheesecake

Raspberry sauce

Pour all ingredients in a sauce pan.

Cook gently for 10 to 12 minutes with lid. Mix from time to time

Mix your sauce with a hand mixer.

Sift the sauce to remove the seeds.

Let it cool down.

Cheesecake

Crush your graham crackers into very fine crumbs form.

Pour crumbs into a bowl and add the melted butter, and stir until well combined.

Press flat the crumb mixture into a springform pan. Chill crust in your fridge.

Mix the lemon zest, lemon juice, vanilla sugar and sugar.

Add the cream cheese until smooth.

Whip the cream in order to make a chantilly). And add it gently to the cream cheese mixture with a spatula.

Pour the filling onto the crust, smooth the top with a rubber spatula.

Pour most of the raspberry sauce on top with a tablespoon. Make swirls with a stick. Keep 1 or 2 tbsp of sauce for the decoration.

Set aside in your fridge for at least 3 hours.

Decoration

Whisk the mascarpone to make it smooth.

Add the remaining raspberry sauce and mix.

Pipe the raspberry mascarpone on the cheesecake.

Serve!