Red flavor! Raspberry Cheesecake

Hello everyone, I give good news to those who ask what is in our kitchen today. Raspberry Cheesecake!!

I have an appetizing recipe with red sauce that will enchant everyone with its appearance! With the raspberry cheesecake recipe, you will cheer up your tea and coffee hours and make even those who do not like cheesecake love this flavor. Although its preparation will make you a little tired, your eyes and palate will love this taste with the wonderful dessert that comes out afterwards. Here are my recipes that you can't get enough of, Raspberry Cheesecake..

We prepare a soft base with oat biscuits, a plain mortar with cream and labneh. We cook in the oven for a long time. We pour the sauce prepared with raspberry on it, and we create a dessert that deserves to be set on the table. Your raspberry cheesecake, which looks like a work of art, is ready!

Go to the kitchen for our recipe that will keep you waiting for a while, but you can't get enough of eating with a spoon and start the preparations right away. Good luck to you now.

For the Cream:

1 tablespoon of starch

3 eggs

Zest (and juice) of 1 lemon

1 glass of sugar

1 box of liquid cream

600 grams of labneh cheese

1 packet of vanilla

For the Base:

2 packages of whole wheat biscuits

125 grams of melted butter

For the Sauce:

1/2 cup of sugar

2 tablespoons of cornstarch

1 glass of water

1 packet of vanilla

300 grams of raspberries (frozen or fresh)

The Tip of the Raspberry Cheesecake Recipe

Using lemon zest and water while making cheesecake will allow you to catch that sour taste peculiar to cheesecake.

Cooking Suggestion for Raspberry Cheesecake Recipe

If the cheesecake shakes when you open the oven door, it means it is not cooked. You can cook a little more. Baking time may vary depending on the oven. Also, be sure to use a clamped container.

How to Make Raspberry Cheesecake Recipe?

Cut wax paper to cover the side walls of the springform pan. Cover the base and sides with greaseproof paper and apply margarine.

Then cover the bottom of the mold with aluminum foil to ensure water does not penetrate.

Mix the raspberries with half a glass of sugar and a glass of water and wait in the refrigerator.

For the cake base, pass 2 packets of whole wheat flour biscuits through the rondo.

Add 125 grams of melted butter to it and pass it through the rondo with the biscuits.

Spread the biscuit mixture in the mold you have prepared by pressing it well with a spatula or glass.

Try to create a smooth surface. Keep the cake base with the mold in the refrigerator to rest.

For the cheesecake cream; Take 3 eggs, 600 grams of labneh cheese, 1 glass of granulated sugar, 1 box of liquid cream, 1 lemon zest and juice, 1 packet of vanilla, 1 tablespoonful of starch in a bowl.

Blend until smooth with mixer.

Pour the creamy mixture into the mold you took out of the refrigerator.

By placing the mold in a deep baking tray filled with water, at 180 degrees for 25 minutes; Bake at 150 degrees for 25-30 minutes.

Then turn off the oven and leave it in the oven for an hour. This way, the cheesecake will cook without cracking.

While the cheesecake is cooling outside, start preparing the farmbush sauce. Crush the raspberries you took out of the cabinet with a blender.

Open a tea glass of water and 2 tablespoons of starch in a bowl.

Add it to the pot. Mix and cook on low heat.

When your sauce comes to a thick consistency, add a packet of vanilla into it, mix and leave to cool.

When the cheesecake and raspberry sauce have cooled, pour the sauce over the cheesecake and leave it in the refrigerator for 1 night.

You can take the cheesecake out of the refrigerator and serve it by decorating it with fresh or frozen raspberries and mint leaves. Enjoy your meal.