Raspberry Cheesecake
Eventually I'll have to make a cake or publicly admit I'm not capable, but this year I got by with this cheesecake, a gift for my father's birthday.
Ingredients
Crust
200 g cookies
3 tablespoons sugar
3 tablespoons butter
milk to fill a 200 ml cup after the butter has melted
Cream
5 packages Philadelphia cream cheese (225 g/package)
200 g sugar
3 tablespoons flour
1 vanilla extract
200 g sour cream
4 eggs
1 cup raspberries (can be frozen or fresh)
4 kiwis
2 tablespoons powdered sugar
How to prepare raspberry cheesecake
- Crush the cookies either in a food processor or put them in a bag and hit them with a plastic bottle full of water until they crumble.
- Mix all the crust ingredients and place them in a round springform pan (26 cm diameter), then bake for 10 minutes at 180C.
- Beat the cream cheese, sugar, flour, and vanilla with a mixer; add the sour cream and continue beating; add one egg at a time and mix well after each.
- Fruit purees:
- mix the kiwi flesh with a tablespoon of powdered sugar and 3 tablespoons of the cream mixture to make a puree
- mix the raspberries with a tablespoon of powdered sugar and 3 tablespoons of the cream mixture to make a puree - Pour the cream cheese mixture over the crust in the pan, then add the fruit purees, forming concentric circles.
- Bake at 160C for 1 hour and 5 minutes.
- Let it cool for 5 hours. Remove the pan sides and slice.
