🍰✨ Raspberry cheesecake: soft, creamy and with the perfect touch of fresh fruit! 😍
🌟 Ingredients:
For the base:
✅ 200 g of María or Vanilla type cookies 🍪
✅ 80 g of melted butter 🧈
For filling:
✅ 500 g of cream cheese 🥛
✅ 200 ml of milk cream 🍶
✅ 200 g of sugar 🍬
✅ 3 eggs 🥚
✅ 1 teaspoon of vanilla essence 🌼
For raspberry coverage:
✅ 200 g of raspberries (fresh or frozen) 🍓
✅ 50 g of sugar 🍬
✅ 1 tablespoon of lemon juice 🍋
✅ 1 teaspoon of cornstarch (optional, to thick) ✨
📝 Instructions:
1️⃣ Prepare the base:
• Crush the cookies until you get fine powder.
• Mix with melted butter and press the mixture in a removable mold.
• Refrigerate for 15 minutes while preparing the filling.
2️⃣ Do the creamy filling:
• Beat the cream cheese and sugar until you get a soft mixture.
• Add the milk cream and vanilla, beating well.
• Incorporate the eggs one by one, beating at low speed after each addition.
3️⃣ Bake cheesecake:
• Preheat the oven at 160 ° C (320 ° F).
• Pour the mixture on the base of cookies.
• Bake for 45-50 minutes, until the center is almost firm.
• Let cool to room temperature and cool for at least 4 hours.
4️⃣ prepare raspberry coverage:
• Cook the raspberries, the sugar and the lemon juice over medium heat until it thickens.
• If you want a firmer texture, dissolve the cornstarch in a little water and add it to the mixture.
• Let cool and wear it on Cheesecake before serving.
💡 Extra typ: decorate with more fresh raspberries and mint leaves for an elegant touch. 🍃✨
⏱ Total time: 5h | Portions: 8