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Raspberry Cheesecake Cake 😋⭐️⭐️⭐️⭐️⭐️👍|joさん
手料理
  • 2015/06/30
  • 512

Raspberry Cheesecake Cake 😋⭐️⭐️⭐️⭐️⭐️👍

レシピ
材料・調味料 (8 人分)
Biscuits
100g
Butter (Melted)
5 tablespoons
Whipped cream
200g
Cream cheese
200g
Powder sugar
100g
Vanilla extract
1/8 tsp
Granulated sugar
1 tbsp
Gelatine
10g
Cold water
2 tbsp
Hot fresh milk
1 tablespoons
Fresh raspberries
50g
Granulated sugar
1/4
作り方
1

SOAK THE GELATINE :
Soak the gelatine sheets in cold water for 5 minutes.

2

BEAT THE CHEESE AND CREAM:
Beat the mascarpone, 100g of icing sugar and vanilla in a bowl for a few minutes until smooth. Add the cream and beat until combined.
3

DISSOLVE THE GELATINE & ADD
Heat the milk in a pan until boiling then squeeze any excess water from the soaked gelatine leaves and dissolve in the milk. Whisk into the cream cheese filling so it is evenly dispersed.

4

BLITZA THE Raspberries:
Blitz the Raspberries in a small blender with the rest of the icing sugar to make a smooth purée. Add half of the purée on top of the crust/base and spread out evenly.

5

POUR OVER THE MASCARPONE
Scoop the mascarpone mixture on top of the puree and spread evenly.

6

DRAW A SPIRAL WITH PUREE
Pour the rest of the puree into a bottle of some sort so that you can use it to draw a spiral on top of the cheesecake.

7

SCORE THE SWIRL AND SET
Score the swirl with a cocktail stick from the middle out to the edges 16 times at regular intervals to form a spider web shape. Put in the fridge and leave to set for a few hours.

8

SERVE UP!
Push the cheesecake out of the tin and slice a portion to serve with a few fresh raspberry and double cream. Serves 8

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