Cheesecake with raspberries
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Energy 1576 kJ (376 kcal) 19 %
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Sugar 9.18 g 10 %
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Fats 31.73 g 45 %
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Saturates 6.05 g 30 %
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Sodium 0.042 g 2 %
% recommended daily amount for adults (Everything about GDA)
Raspberry cheesecake without cooking, which can handle anybody, because it is so simple.
Ingredients
soft butter biscuits with wholegrain cereals | 2 packets of 130 g {text:"You can use any biscuits."} |
260 g | 1114,6 kcal |
butter | 190 g | 1393,1 kcal | |
Mascarpone | 500 g | 1855,7 kcal | |
powdered sugar | 80g + 2 tsp for raspberry | 84 g | 321,8 kcal |
vanilla aroma | 1 tsp - {text:"or a packet of vanilla sugar"} |
3 g | 0,2 kcal |
lemon | half of lemon - juice+zest | 10 ml | 3 kcal |
double cream | 2 cups | 400 ml | 1298,3 kcal |
cream fix | 16 g | - | |
raspberries | to taste - about 150 g {text:"You can use fresh, canned or frozen."} |
150 g | 86 kcal |
mint | for decoration | 1 g | 0,5 kcal |
Directions
- Cheesecake with raspberries starts with crushing the biscuits in a blender.
- Put it in a bowl and pour 190 g melted but cold butter.
- First, stir with a wooden spoon, then use hands until the mixture soaks with butter equally. This will take about 3 minutes.
- Put the biscuit mixture into a mold and spread over the entire surface. Then squeeze the mixture by hand.
- In a bowl put 500 g mascarpone, add 80 g of powdered sugar, juice and zest of half a lemon and whip until soft and creamy.
- In another bowl pour 2 cups of whipping cream, add cream fix and whisk well. Then mix it with mascarpone.
- Spread this mixture over the buiscuits evenly and leave in the fridge to cool for about 12 hours, which is essential for this recipe.
- In a pot put about 150g raspberries, pour in 100 ml of water, add 1 teaspoon powdered sugar and cook at a moderate temperature 100-110°C. If you use canned raspberry, use canned juice instead of water and add sugar after you taste. Keep stirring approximately every minute and add water when evaporates. It takes about 5-10 minutes. Taste and sugar if needed.
- Garnish the cheesecake with cooled or slightly warm raspberry topping. You can also add a piece of fresh raspberry, a leaf of mint and serve.
Other cakes video recipes can be found HERE.
- put 260g of biscuits in a blender...
- mix until loose...
- put it in a bowl...
- pour in 190 g melted but cold butter...
- first, stir with a wooden spoon...
- then use hands...
- this will take about 3 minutes...
- put the biscuit mixture into a mold...
- spread and squeeze evenly over the entire surface...
- in a bowl put 500 g mascarpone...
- add 80 g of powdered sugar...
- 1 tsp of vanilla flavor...
- juice and zest of half a lemon...
- whip it...
- in another bowl pour 400ml of whipping cream...
- add a cream fix...
- and whisk well...
- stir the ceam with mascarpone...
- stir very gently...
- pour this mixture over the buiscuits...
- spread it evenly and leave in the fridge to cool for about 12 hours...
- in a pot put about 150g fresh or frozen raspberries ...
- leave frozen raspberries melt a little bit. If you use fresh pour in 100 ml of water...
- cook while stirring occasionally and keep adding water...
- add 1 tsp sugar...
- garnish the cheesecake with cooled raspberry topping...
- you can add some fresh raspberries...
- decorate with a leaf of mint and serve...
You can decorate it with any fruit and pour over various fruit or chocolate topping.
You can also prepare a smaller cheesecake using the half-dose ingredients.
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