Raspberry cheesecake

Raspberry cheesecake on a plate

A delicious raspberry cheesecake dessert for a special occasion. Everyone will enjoy…

Raspberry cheesecake on a plate

By
Category: Cakes, Recipes, Sweets
Cuisine:
Difficulty:
Servings:: 12 slices
Prep Time:25 m
Cook Time:0 m
Total Time:8:20 h
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, 3.50 out of 5)
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Units: Metric (Units: US)

Ingredients

    For the base:

  • 200 grams (7 ounces) marie biscuits (or other type of crackers)
  • 100 grams (1/2 cup) margarine
  • For the filling:

  • 125 grams (4 1/2 ounces) natural yogurt
  • 250 grams (8 3/4 ounces) mascarpone cheese
  • 150 grams (2/3 cup) granulated sugar
  • 5 unflavored gelatin sheets
  • 200 ml (1/2 pint (236 ml)) heavy whipping cream
  • 1 tablespoon powdered sugar to beat the cream
  • 300 grams (10 1/2 ounces) raspberry jam for topping

Directions

  1. For the base:
    In a food processor, grind the crackers until they become a fine powder.Crackers in a food processorCrackers grinded in a food processor Melt the margarine in microwave. Place the crackers and the margarine in a bowlGrinded crackers and melted margarine on a glass bowl and mix with a spatula.Grinded crackers and melted margarine mixed on a glass bowl
  2. Place the previous mixture at the bottom of a round springform pan (23 x 7 centimeters (9 x 2 3/4 inches)) and, with a cup,Crackers mixture with a cup on a springform pan press the crackers until stay with a flat and compact shape.Crackers mixture on a springform pan Freeze about two hours.
  3. For the filling:
    Place the gelatin sheets in water about five minutes. Drain them well and melt for 1 minute in the microwave.
  4. Whisk the mascarpone cheese together with yogurt and the sugar.Mascarpone, yogurt and sugar mixture on a glass bowl Add the melted gelatin sheets, stirring constantly.Mascarpone, yogurt, sugar and melted gelatin sheets mixture on a glass bowl
  5. Whip the cream with the powdered sugar until stiff peaks form.Whipped cream on a glass bowl Fold them carefully in the previous mixture with a spatula.Mascarpone mixture and whipped cream on a glass bowl Place the mixture over the cheesecake base and refrigerate overnight.
  6. Unmold gently and cover with raspberry jam. Serve the cheesecake preferably cold.
Raspberry cheesecake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 355
Total Fat 19 g(29%)
Saturated Fat 7.5 g(37%)
Cholesterol 35 mg(12%)
Sodium 283 mg(12%)
Total Carbohydrate 44.5 g(15%)
Protein 4.5 g
 

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