No bake raspberry cake – Málnatorta sütés nélkül

Ingredients:

for the biscuit base:

– 230g biscuits (of your liking)
– 80g soft butter, melted

for the cheesecake filling:

– 2 gelatine sheets
– 150g Philadelphia cream cheese
– 320g mascarpone
– 1tsp vanilla extract
– 95g granulated sugar
– 320g heavy whipping cream
– 2 tsp milk
– 100g fresh raspberries

for the sauce:

– 250g fresh or thawed raspberries
– 50g granulated sugar
– 1tsp lemon juice
– 1 tsp corn-starch
– 2 tsp cold water

On Sale

Általános üzleti/munkahelyi angol videókurzus

30,900Ft Original price was: 30,900Ft.20,900FtCurrent price is: 20,900Ft.

Komplett angol nyelvtan rendszerező videókurzus

39,900Ft

TEMATIKUS ANGOL SZÓKINCSFEJLESZTŐ videókurzus

34,900Ft

for the decoration:

– 100g fresh strawberries

Preparation:

1. In a blender, crush the biscuits into crumbs. Melt the butter in the microwave them mix with the crushed biscuits.
2. Press the mixed biscuits in the bottom of a 20cm round pan. Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.
3. Soften the gelatine in cold water.
4. In a container or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and powdered sugar. Separately, whip the whipping cream very firm.
5. In a small saucepan, heat the milk and melt the well-drained gelatine off the heat.
6. Place the whipped cream in the cream cheese mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
7. Pour in the lukewarm milk and whisk again to obtain a homogenous mixture.
8. Place the filling in the mould, on the layer of the biscuits. Smooth the top with a small spatula. Refrigerate overnight.
9. Place the raspberries in the bowl of the mixer. Mix until you get a coulis. Strain the coulis to remove the seeds.
10. In a saucepan, heat the coulis with the powdered sugar and lemon juice on medium heat until it begins to boil.
11. Separately mix the corn-starch and cold water then pour into the saucepan, heating over low-medium heat. Stir with a wooden spoon until the coulis thickens and coats the spoon. Remove from heat and let cool completely.
12. Place the cheesecake on a serving platter. Add the cooled coulis on top using a tablespoon. Add fresh raspberries. Serve immediately or keep refrigerated until tasting.