Raspberry CHEESECAKE recipe

Cheesecake with raspberry mirror

Stand Mixer from #hauswirt
Rabattcode: HSEliffd
Product link: 👉 https://www.amazon.de/-/en/HAUSWIRT-Processor-Machine-Stainless-Kneading/dp/B0C8SCCL24?maas=maas_adg_CE51CAE9FB6FF598A90B3A72A9357A3E_afap_abs&ref_=aa_maas&tag=maas



Ingredients:

For the ground
150 g wholemeal biscuits
75g butter

For the cream:
500 g low-fat quark
250 gr quark 20%
175g Philadelphia double cream
2 eggs
180g sugar
100 ml cream
1 pack of vanilla pudding powder
80 ml oil
250 ml milk

For the fruit mirror:

300 g raspberries
80ml water
2 tablespoons cornstarch
4 tablespoons sugar
baking tin (26-28cm) with baking paper
dress up
Finely chop the biscuits and mix with the melted butter. Pour into the mold and press down with a glass to form a base.
Place in the freezer for 30 minutes.
Mix all the ingredients for the cream by hand or in the food processor on the lowest setting until a smooth consistency is achieved.
Pour the cream onto the base.
Cover the cake ring with aluminum foil to prevent the edges from browning.
Place a bowl of water on the bottom (side) of the oven to prevent cracking. Bake in a preheated oven at 170 degrees on the second rack from the bottom for about 50-60 minutes.
Switch off the oven and leave the oven door slightly open
Let cool for 20-30 minutes. (So ​​that the cake doesn't collapse)
Remove from oven and allow to cool. For the fruit mixture, add 4 tablespoons of sugar, cornstarch mixed with water to the berries and stir in a small saucepan. Puree with a hand blender. Bring to the boil while stirring until the mixture becomes thick. Pour immediately onto the cooled cake and spread carefully.
Refrigerate for at least 4-5 hours and serve.


#cheesecake
#cooking #cakes ##baking #recipe