Raspberry cheesecake

A classic, delicious cheesecake with a base of sweet biscuits, filling with delicious cream cheese and whipped cream, nicely decorated with delicious jelly lid and berries.

I spend just over 40min making this cake. (refrigerator (4-6 hours)

Bottom:

  • 225 gram/ 7.9 oz sweet oat biscuits
  • 100 gram/ 3.5 oz butter

Filling:

  • 1 pack raspberry jelly powder
  • 2.5 deciliter/ 1.0 cup of boiling water
  • 3 deciliter/ 1.2 cup sour cream
  • 200 gram/ 7.0 oz cream cheese (natural)
  • 100 gram/ 3.5 oz of icing sugar
  • 1 teaspoon vanilla sugar
  • 3 deciliter/ 1.2 cup cream

Decorations:

  • 1 pack raspberry jelly powder
  • 2.5 deciliter/ 1.0cup of boiling water

Cross the biscuit in a mortar or crush the cake by placing it in a plastic bag and roll over. Mix the biscuits with melted butter. Have a cake mold (26 cm in diameter) directly on a suitable plate. Squeeze the biscuit mixture into the bottom and all the way to the edge of the cake. Put the mold into the refrigerator.

Dissolve the raspberry gel powder in boiling water. Cold to cold, but still floating. Whisk together sour cream, cream cheese, icing and vanilla sugar. Beat whipped cream and then whisk cream in the filling. Finally, whisk in chilled jelly in a thin jet. Pour the filling into the cake mold and let the cake solidify in the refrigerator (4-6 hours).

Dissolve the raspberry gel powder in boiling water. Cold to cold, but still floating. Pour the stomach and place the cake back in the refrigerator until the gel layer has closed. Carefully cutalong the cakes with a knife and remove the cakes.

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