Perfect Consistency: Raspberry Cheesecake
-
Preparation Time20 mins
-
Cook Time50 mins
-
View91
We have a recipe that is appetizing with its red sauce and will fascinate everyone with its appearance! You will brighten up your tea time with this raspberry cheesecake recipe and make even those who don't like cheesecake love this taste. Even though the preparation will make you a little tired, your eyes and palates will be delighted with the delicious dessert that comes out afterwards. Here is one of our recipes that you will never get enough of: Our raspberry cheesecake recipe .
We prepare a soft base with oat biscuits and a simple mixture with cream and labneh. We bake it in the oven for a long time. We drizzle the raspberry sauce over it and create a dessert that deserves to be a centerpiece at the table. Your raspberry cheesecake, which looks like a work of art and you will never get enough of it, is ready!
Go to the kitchen and start preparing immediately for our recipe, which will make you wait a little while but you won't be able to eat it with a spoon. We suggest you try our lemon cheesecake recipe next time. Thank you in advance.
Ingredients
Follow the directions
1
Steppcut-the-baking-paper-to-cover-the-side-walls-of-the-springform-pan-coat-the-base-and-edges-with-margarine-and-cover-with-baking-paperp
2
Steppthen-cover-the-bottom-of-the-mold-with-aluminum-foil-to-prevent-water-from-passing-throughp
3
Steppmix-the-raspberries-with-half-a-glass-of-sugar-and-a-glass-of-water-and-keep-them-in-the-refrigeratorp
4
Steppfor-the-cake-base-grind-2-packs-of-whole-wheat-flour-biscuitsp
5
Steppadd-125-grams-of-melted-butter-and-blend-it-with-the-biscuitsp
6
Steppspread-the-biscuit-mixture-into-the-mold-you-have-prepared-pressing-it-firmly-with-a-spatula-or-a-glassp
7
Stepptry-to-create-a-smooth-surface-leave-the-cake-base-with-its-mold-in-the-refrigerator-to-restp
8
Steppfor-the-cheesecake-cream-take-3-eggs-600-grams-of-labneh-cheese-1-glass-of-granulated-sugar-1-box-of-liquid-cream-zest-and-juice-of-1-lemon-1-pack-of-vanillin-and-1-tablespoon-of-starch-in-a-bowlp
9
Steppmix-with-a-mixer-until-smoothp
10
Stepppour-the-creamy-mixture-into-the-mold-you-took-out-of-the-refrigeratorp
11
Steppplace-the-mold-in-a-deep-baking-tray-filled-with-water-and-bake-it-at-180-degrees-for-25-minutes-bake-at-150-degrees-for-25-30-minutesp
12
Steppthen-turn-off-the-oven-and-leave-it-in-the-oven-for-an-hour-this-way-the-cheesecake-will-bake-without-crackingp
13
Steppwhile-the-cheesecake-is-cooling-outside-start-preparing-the-cherry-sauce-crush-the-raspberries-you-took-out-of-the-fridge-with-a-blenderp
14
Steppmix-a-tea-glass-of-water-and-2-tablespoons-of-starch-in-a-bowlp
15
Steppadd-to-the-pot-cook-by-stirring-over-low-heatp
16
Steppwhen-your-sauce-reaches-a-thick-consistency-add-a-pack-of-vanillin-stir-and-let-it-coolp
17
Steppwhen-the-cheesecake-and-raspberry-sauce-have-cooled-pour-the-sauce-over-the-cheesecake-and-leave-it-in-the-refrigerator-for-1-nightp
18
Steppyou-can-take-the-cheesecake-out-of-the-refrigerator-and-serve-it-by-decorating-it-with-fresh-or-frozen-raspberries-and-mint-leavesp
19
Steppour-raspberry-cheesecake-recipe-is-readyp
20
Steppenjoy-your-mealp
Previous Recipe
Half Time is Over: Yogurt Soup for Babies
Next Recipe
Smells like Embers: Babagannuş
