Raspberry cheesecake

Raspberry cheesecake on a dish

If you like to receive friends at your house and prepare special recipes, we suggest this delicious raspberry cheesecake. It has excellent presentation and is delicious. Bon appetit!!!

Raspberry cheesecake on a dish

HOW TO PREPARE RASPBERRY CHEESECAKE:

For the base: In a food processor, grind the crackers until they become a fine powder. Melt the margarine in microwave. Place the crackers and the margarine in a bowl and mix with a spatula. 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, press the crackers until stay with a flat and compact shape. Freeze about two hours.Raspberry cheesecake base For the filling: Place the gelatin sheets in water about five minutes. Drain them well and melt for 1 minute in the microwave. Whisk the mascarpone cheese together with yogurt and the sugar. Add the melted gelatin sheets, stirring constantly.
Whip the cream with the powdered sugar until stiff peaks form. Fold them carefully in the previous mixture with a spatula.Raspberry cheesecake filling Place the mixture over the cheesecake base and refrigerate overnight. Unmold gently and cover with raspberry jam. Serve the cheesecake preferably cold.

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 (1 votes, 5.00 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. Melt the margarine in microwave. Place the crackers and the margarine in a bowl and mix with a spatula.
  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, press the crackers until stay with a flat and compact shape. 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. Add the melted gelatin sheets, stirring constantly.
  5. Whip the cream with the powdered sugar until stiff peaks form. Fold them carefully in the previous mixture with a spatula. 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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