I usually eat a raspberry cheese cake with a cup of coffee after a meal. It tastes really good. If you want to try something new this should be a must-try.
Ingredients
Process
STEP 1: Put a pan on a medium flame and add 200g of frozen raspberries, ¼ cups of sugar, 1tsp of lemon, and 1/4 cup of water, cook them until you want desired thickness.
STEP 2: Take another bowl add some finely crushed biscuits or ground Grahams and 75g of melted butter, mix them properly.
STEP 3: Take a 6-7 inches large cake pan and add the mixture of biscuits or ground graham on the bottom, make sure to press in with a spoon, refrigerate it for 30 minutes.
STEP 4: Take a pan and add ¼ cup of water and 3 tsp of gelatin/agar, lets cook it until the gelatin becomes melted.
STEP 5: Take 1 cup of heavy cream and beat it until the volume of it becomes double, Take another bowl and add 1 ½ cups of cream cheese, 1 cup of powdered sugar, and 2 tsp. of lemon, beat it properly.
STEP 6: Now add heavy cream and a mixture of water and gelatin, make sure to beat the creamy mixture for about 2 minutes, let’s add 1/3 of the raspberries sauce that we have prepared.
STEP 7: Pour the mixture on the top of crushed biscuits, refrigerate it for 4 – 5 hours.
STEP 8: put reaming sauce on the low flam and ad 2 tsp. of gelatin, make sure to dissolve the gelatin properly, off the flam,e and let it cool for about 1-2 hours.
STEP 9: Spread the sauce evenly on the top of the cake, your Raspberry cheesecake is ready to make sure to place it at a cool place for about 1 – 2 hours so that all layers can be bound properly.
STEP 10: let’s serve it with a scope of ice cream or whipped cream.
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