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Cheesecake with raspberries

0
1202
Kitchen European
Calorie content 286 kcal
Portions 8 port.
Cooking time 5 h
Proteins * 7.8 g
Fats * 15 gr.
Carbohydrates* 45.7 g
* per 100 gr. product
Cheesecake with raspberries
Content

For anyone who loves raspberries as much as I do, I highly recommend making a raspberry cheesecake. The dessert is obtained with a rich taste and aroma with an airy filling of cream cheese and cream.

Ingredients

Cooking process

step 1 out of 9
Prepare the required ingredients for your cheesecake.
step 2 out of 9
Remove the butter from the refrigerator in advance. Grind shortbread cookies with a blender or meat grinder. In a small bowl, stir together the crushed cookies and softened butter.
step 3 out of 9
Spread the resulting mass evenly over the bottom of the mold in which you will collect the cheesecake. Place in a well-preheated oven for 10 minutes and bake at 160 degrees.
step 4 out of 9
Remove the mold from the oven and cool.
step 5 out of 9
Punch raspberries with an immersion blender until smooth, then rub through a fine sieve. You should get about 150 grams of raspberry mass. Combine cream cheese with cornstarch and granulated sugar in a deep bowl. Bring to a homogeneous mass with a hand blender or mixer.
step 6 out of 9
Beat in the chicken eggs one at a time, stirring thoroughly after each, then add the raspberry puree and mix thoroughly.
step 7 out of 9
Pour in the cream and stir until smooth.
step 8 out of 9
Place the mold with the cheesecake in a preheated oven, at the bottom of which there is a baking sheet with water. Bake at 160 degrees for about an hour.
step 9 out of 9
When the time has elapsed, turn off the oven, open the door slightly and leave the cheesecake for another 40 minutes. Then remove from oven and let cool at room temperature. Place in refrigerator for 3 hours. After cooling down, gently remove the cheesecake from the mold. Cut into portions and serve.

Bon Appetit!

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