Cheesecake with Raspberries and Rum

24/11/2016
Topatofrom Topato
"A raspberry temptation with a rum flavor that takes no longer than 30 min. to make."
Preparation10 min.
Cooking20 min.
Тotal30 min.
Servings6-8
Cook
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  • Rating5 out of 5
  • cooked1

Ingredients

  • biscuits - 8 oz (230 g), cocoa
  • butter - 1/2 cup (125 g)
  • rum - 1 essence
  • for the cream
  • mascarpone - 2 cups (500 g)
  • eggs - 6 yolks
  • powdered sugar - 1 cup
  • gelatin - 2 tsp (10 g)
  • for the raspberry mixture
  • raspberries - 4/5 cup (200 g)
  • sugar - 5 tbsp
  • gelatin - 1 1/3 tbsp (20 g)

Preparation

Crumble the biscuits, mix them with the butter and essence. Cover the bottom of a cake form with this mixture. Bake at 356°F (180 °C) for about 20 min.

Beat the egg yolks with the sugar into snow. Then add the mascarpone in small lots to the egg yolk mixture. You have to get a smooth mixture. Pour this mixture over the biscuit layer, which needs to be cooled. Put it in the fridge to harden for about 1 hour.

Mix the raspberries and sugar. Boil until the sugar dissolves completely. Add the gelatin which you've soaked in 2/5 cup (100 ml) cold water and melted in a water bath. Stir and let it cool a bit. Pour this mixture over the now hardened cream on the cheesecake.

Leave it to harden in the fridge for a few hours or overnight. Once it cools completely, garnish it with sliced almonds.find similar recipes here

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