NO BAKE Raspberry Ripple Cheesecake - My Go To Dessert For A Special Occasion!

[@cjh0751]

Now that looks like the ultimate buttery biscuit base. Always a great day when the Teeside Chef posts a video. Teh Rah

[@AlexWright-xx4fc]

Looks gorgeous! Not sure I have the dexterity to make mine look so good but the instructions were excellent, thanks Chef!

[@battsd154]

Fabulous Chef! Hilarious to boot😂

[@lesleyb26]

Think I like the idea of this for Christmas. Much lighter than the Crimbo pud 👍

[@dawnc1419]

Yummy ❤

[@AndyMan-mr1hy]

More!!! More!!!! These are brilliant. You gained another sub

[@TheTeessideChef]

Thanks mate. Really appreciate that ❤

[@pm7067]

Well bugger me with a fish fork - that looks delicious!

[@taficegaming]

Where abouts in teesside do u live i live in billingham

[@jimmyreuben6919]

Hi Chef, where i live i cant seem to find leaf geletine but can get powder , and chance you could give me an equivalent amount of powder to use in place of leaves. Many thanks and merry Christmas

[@TheTeessideChef]

As a general rule 3-4 leaves of gelatine would be around a tablespoon of powdered gelatine (14g). I have to confess that I never use powdered gelatine. If you make the conversion this way, err on the side of caution with the amount of powdered gelatine though. This cheesecake recipe can be made with just 10 sheets of gelatine just fine. I put 12 in this recipe to cover people if the cheesecake is left at room temperature for too long, especially in the summer months. I can't guarantee the results but I hope this helps. All the best to you too :o)

[@jimmyreuben6919]

@@TheTeessideChef thanks very much I'll give it a go. Keep the videos coming I love your wit makes me laugh and keeps me up to date with what's going on back home.

[@edd-6182]

Hello Chef. All your cheesecakes are to die for. Thanks, Chef. I need your help chef, if you can help please? I have tried your brioche buns and your black bean burgers and they are both champions in their own right but I'm a meat eater. The problem I have is that our local freeze land has removed my favorite meat burgers from their list no matter how popular they were and I'm gutted. I looked here to see if you had a similar burger and was shocked to see none on your list! I was wondering if you could try and reproduce my favorite burger? They were 2 Pepperoni Beef Burgers 340g and I have tried to make my own using help from AI for quantities and natural alternatives but unfortunately, I did not realize that AI has no taste or smell and so they fell apart and tasted like crap. The ingredient list is excessive and I'm sure you can make things better for us all. Beef (70%), Spicy Pepperoni Pieces (18%) (Pork, Pork Fat, Water, Salt, Milk Sugar, Smoked Paprika, Milk Proteins, Paprika Powder, Dextrose, Sugar, Garlic Clove, Antioxidants: Sodium Erythorbate, Extracts of Rosemary; Paprika Extract, White Pepper, Nutmeg Powder, Preservatives: Potassium Nitrate, Sodium Nitrite), Water, Seasoning (Spices (Smoked Paprika, Red Chilli Pepper, Fennel, Aniseed, Black Pepper, Paprika), Sugar, Dextrose, Yeast Extract, Garlic Powder, Flavouring, Potato Starch, Antioxidant: Ascorbic Acid; Smoke Flavouring), Gluten Free Crumb (Rice Flour, Water, Bamboo Fibre), Potato Starch. Kind regards. Chris PS. I do hope you do requests as I'm desperate and wasting away now in Darlo. Am I the first to ask for a request?

[@TheTeessideChef]

I've never had them but they sound amazing. If I were going to try this I would go 500g beef mince, 100g blitzed oats or fine breadcrumbs along with around 125-150g of pepperoni pieces, a couple of tablespoons of water, a level tsp of salt (or less depending on how salty the pepperoni is) and around 1/3 or 1/2 a tsp of pepper. It's basically a sausage patty recipe really that will definitely hold together. I'd cook a little bit off and have a taste before adding in some of the herbs and spices in your recipe. May take a bit of experimenting to get close to what you want though. Hope that helps a little

[@edd-6182]

You will never get them now. I have cooked a little bit off to the point of 1.5 kg now. lol. Thanks I will try your advice though. Many thanks again. You must have a nice burger recipe to share though?

[@TheTeessideChef]

@@edd-6182 To be honest mate, if I make beef burgers I just go with the beef mince, form a patty and add salt and pepper and that's it

[@edd-6182]

Oh no, chef! Lee Harvey Oswald was patty. I was looking for something more substantial. If you ever find yourself short of time then that is the recipe you should share on here but treble it.

[@TheTeessideChef]

I'm intrigued now. Will have to give these a go

[@namegoeshere2805]

"sheet gelatin" naw, those are acid strips

[@J1mmyMack]

No bake? 🤔🤥

[@MartinSmith-qt3cc]

I’m from ‘Boro’ but mute this, ear worm