Cheesecake with raspberries or other berries.
Ingredients
Biscuit bottom.
You need.
- 250 gram 1⅒ Cup Digestive Biscuits.
- 125 gram ½ Cup butter.
- 1 teaspoon ground cinnamon.
- 1 cake shape of about 22 cm in diameter.
Cream cheese Cream.
You need.
- 3 Gelatine Leaves.
- 400 gram 1¾ Cup cream cheese naturel.
- 100 gram ½ Cup powdered sugar.
- 1 lime.
- 2½ dl wipe cream.
Decorate the cake.
You need.
- 400 gram 1¾ Cup fresh raspberries or other berries.
Recipe.
Biscuit bottom for cheesecake.
- Place the biscuits in a freezer bag, and bump them so they break.
- Melt the butter at low heat and stir it with the broken biscuits and cinnamon.
- Push the biscuit into the bottom of the cake shape.
- The biscuits must bake in the oven for 10 minutes at 175°C / 347°F.
- Allow it to cool completely into the cake shape.
Cream cheese Cream for cheesecake.
- out soft Gelatine Leaves in cold water for about 10 minutes, remove the Gelatine Leaves from the water, twist them easily, and gently melt them over a water bath.
- Whip cream cheese, flour and 2 teaspoons of fine grated lime shell together in a bowl.
- Whip the cream to whipped cream in a bowl.
- Stir 5 tablespoons of whipped cream together with the melted Gelatine Leaves.
- Turn the rest of the whipped cream together with the cream cheese cream.
- Turn to the end Gelatine Leaves and the cream mix together with the cream cheese cream.
- Spread the cream on top of the biscuits bottom into the cake shape.
- Place the cheesecake in the fridge for at least 4 hours.
Decorate with raspberries or other berries.
If the cake is to be used later, it must be stored in a refrigerator.
Bon appetite.
QR Code.
QR Code.
