The word cheesecake gives us a smile that makes the sun rise. Just like a piece of great cheesecake with raspberries in the US style
For about 12 pieces:
For the dough
- 160 g wholegrain butter biscuits
- 80 g of liquid butter
For the cream
- 525 g light cream cheese (12% fat)
- 250 g ricotta
- 150 g of sugar
- Bowl of 1 organic lemon
- Mark of 1 vanilla pod
- 4 eggs
- 2 tablespoons cornstarch
- 200 g cream
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- 250 g of sour cream
- about 3 tablespoons powdered sugar
- 1 tablespoon of lemon juice
- 200 g of raspberries
Crumble 1 biscuit in the freezer bag. Mix in the butter, fill into a greased tart-shaped form with a high edge or springform (26 cm Ø), press down. Refrigerate.
2 Smooth the cream cheese, ricotta, sugar, lemon peel and vanilla pulp. Stir eggs one at a time and finally cornflour. Beat the cream until stiff, fold in. Distribute on the crumb floor. Bake in a hot oven (160 degrees, bottom rail) for approx. 1 hour. Remove, let cake cool for 10 minutes. Do not switch off the oven.
Mix 3 sour cream, 2 tablespoons of icing sugar and lemon juice until smooth, spread on the cake and bake for approx. 15 minutes. Allow the cake to cool in the mold. Then put in the fridge for about 1 hour. Serve with raspberries and dust with powdered sugar.
There is nothing like a creamy cheesecake - no matter in what form. How about a strawberry cheesecake milkshake, for example? The homemade drinks are simply unbeatably delicious!