Fresh whipped cream cheesecake with raspberries
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ingredients
Corpus
2 pcs eggs 4 tbsp powdered sugar 4 tbsp semi-coarse flour (scooped) 1 tsp baking powder
Filling
250 g non-fat soft cottage cheese 250 ml whipped cream 250 ml raspberry juice 2 packets vanilla sugar 1 packet clear gelatine to taste powdered sugar 600 g frozen raspberries
step
Simple, tasty and visually impressive dessert.
1.
Frozen raspberries, let thaw in a sieve to strain the juice into a bowl
2.
Beat the two whole eggs, add the icing sugar, whisk and add the sifted flour and baking powder to the beaten mixture and whisk lightly. Pour the batter into a cake tin lined with baking paper, spread evenly and bake at 200 °C for 15 min.
3.
When the cake is cooled, remove the paper and return the cake to the tin. Whip the cream, whisk in the cottage cheese and vanilla sugar. Add the water to the strained juice to make 250 ml and heat according to the instructions and add the gelatine, stirring until dissolved.
4.
Mash the raspberries just to soften, stir a little whipped cream into the gelatine
5.
Stir the raspberries and gelatin into the whipped cream
6.
Pour into the cake tin and leave in the fridge to set. If we have light syrup or juice we can pour a little juice on the casing.
7.
Once set, decorate with raspberries.
8.
Good taste.