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.* **Raspberry Cheesecake 


.* **Raspberry Cheesecake 


97 or frozen (for sauce)

3 to 5 teaspoons sugar (adjust to taste)

1 teaspoon lemon juice

150 ml fresh raspberries (for garnish)


** Preparation: **

Preheat the oven to 350 degrees Preheat to °C °F. Line the bottom of your pan with parchment paper for easy removal. Then cover the pan with two layers of aluminum foil.

Use a food processor to finely chop the graham. You can also place them in a reusable bag and crush them with a rolling pin or sink. Mix remaining ingredients with melted butter, sugar and salt. It should look like wet sand and hold its shape when you press it. Add the batter to the pan and smooth the bottom and sides. Bake for 8 to 10 minutes.

Prepare casserole: Reduce oven to 325°F. Using a stand mixer or hand mixer fitted with the paddle attachment, beat the cream cheese, eggs, sugar, cream, vanilla, and salt over medium heat until light and fluffy. high speed. Remove the bottom and bottom. Finally, remove excess air by reducing the speed to low for 1-2 minutes.

Water bath: Pour the peels into the pan and tap the pan on a tea towel to remove air. Place kettle in a large pan and add hot water a few inches up the side to create a water bath.


Bake: Bake at 325°F for 75 minutes. Turn off the oven and open the oven door using a wooden spoon. Slowly reduce the heat of the cheesecake for an hour and remove it from the oven.

Cooling: Remove cheese

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