*** cheesecake recipe - cheffarid

Breaking News

cheesecake recipe

cheesecake recipe

cheesecake recipe,cheesecake,recipe,how to make cheesecake,new york cheesecake,recipes,easy cheesecake recipe,new york cheesecake recipe,homemade cheesecake,cheesecake (dish),best cheesecake recipe,cheesecake recipes,no bake cheesecake,new york style cheesecake,easy cheesecake,make cheesecake,oreo cheesecake,bake cheesecake,cheesecake factory,dessert recipe,classic cheesecake,how to bake cheesecake,easy recipes,cheese cake
cheesecake recipe

in my previous post i talked about the best recipe of cheesecake, today I propose a raspberry cheesecake recipe, A melting dessert, to be made even out of season because of the freezer.




Type of dish:               Dessert
 Preparation time:       20 minutes
 Cooking time:           15 minutes
Rest time:                  180 minutes
Total Time:                 215 minutes
 Difficulty:                 Easy

Recipe Cheesecake with raspberry sauce


 ingredients


-200 G DRY BISCUITS DIGESTIVE TYPE (OR SPÉCULOOS ...)

-120 G BUTTER BUTTER

-500 G OF RICOTTA  ( CHEESE )

-150 G FRESH CREAM

-120 G thin sugar  + 2 SPOON SOUP

-120 G RASPBERRIES (THE FROZEN ARE VERY WELL)

-5 LEAVES OF GELATIN.

Recipe preparation Cheesecake with raspberry sauce

The bottom :

Crush the cookies (for example in a freezer bag) and mix them in a dish with the melted butter.
Place a disc of parchment paper on the bottom of a mold with removable bottom butter brush the walls of the mold.
Spread the butter and biscuits mixture on the bottom of the mold, crushing a little.

Cream :

Soak 4 of the 5 gelatin sheets in cold water for a good 5 minutes.
Reserve a little cream that will serve to melt the gelatin in a small saucepan.
In a dish mix the rest of the cream with the ricotta and the 120 g of sugar.
Heat the pan of crème fraîche and dissolve the drained gelatin leaves.
Add this mixture to the cream and ricotta mix well.
Spread on the bottom of the biscuit and place in the fridge at least two hours before adding the topping.

The raspberry glaze:

Soak the last sheet of gelatin in cold water.
Place the raspberries in a small saucepan and cook until they crush (a few minutes).
Add 2 tbsp. of thin sugar and cook for another minute mixing well (if necessary add a little water if the mixture seems too "dry").
Add the dewatered gelatin and mix well.
Pour this topping on the cake to oscillate the mold to distribute it over the entire surface.
Put back in the fridge at least 1 hour or 2 before tasting (in fact as long as possible if you have the patience to wait).
It remains only to gently remove the "tower" of the mold and serve.
Yum !


The quantities are always given as an approximation and for a specific number, they depend on the number of people plus or minus, the size of the dishes used and the taste of each.


Cook, savor ... then if you wish, share / publish (below) your opinion on this recipe.



YOU MAY ALSO BE INTERESTED IN :

basic pastry    pastries        pies       tajine       moroccan cooking

to know more about the cheesecake recipe please visit :


The Best Cheesecake Recipe





No comments