Cheesecake with Raspberries

Cheesecake with Raspberries

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Cheesecake with Raspberries
23/11/2016
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Preparation15 min.
Cooking50 min.
Тotal65 min.
Servings5
"An elegant raspberry temptation that won`t survive long in your plate."

Ingredients

  • for the layer
  • biscuits - 9.5 oz (270 g)
  • butter - 1 packet
  • raspberries - 1 cup
  • for the cream
  • cream cheese - 4/5 cup (170 g)
  • sugar - 3 tbsp
  • condensed milk - 1 2/5 cups (350 g)
  • eggs - 1
  • lemon juice - 3 tbsp
  • vanilla - 1 packet
  • for the topping
  • jam - 1 jar, raspberry
  • cream - 1/2 cup
  • chocolate - 2 oz (60 g)
measures

How to cook

Mash the biscuits and mix them with the heated butter. Distribute the mixture along the bottom of a form and bake at 356°F (180 °C) for 4 min.

Take the layer out of the oven and leave it to cool. Beat the cream cheese, then mix it with the condensed milk, sugar, egg, vanilla and lemon juice.

Stir this cream until fluffy. Arrange the raspberries on top of the cooled layer and pour the cream over them. Put the dessert back in the oven for 50 min.

For the topping, mix the melted chocolate with the cream until you get a smooth mixture. Pour it over the cooled cheesecake and leave it in the fridge for 5-6 hours.

Another option for the topping is to melt raspberry jam on the stove and pour it over the cake, then put it in the fridge again.

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