Ingredients for Raspberry Cheesecake Recipe;
For the Base:
For the above:
Raspberry Cheesecake
I melt the butter in the dark.
We add the biscuits and the nuts we rode on and mix them thoroughly and then pick them up from the hearth.
We spread the oil paper with the handcuffed mold biscuit poured out and press it evenly.
Then take it to the fridge and let it rest for a while.
I put a rough water drained lobster cheese and powdered sugar into the mixer and whisk it until it is white and dark foamy foam.
Let's add the crème and continue the jerk.
Add flour and starch and stir.
Add the egg yolks one by one and beat them.
Then add vanilla and beat it.
Let's put a coarse egg yolk and a flint salt.
Let it bloom until it is thick enough to fade away from the cap.
Add the egg yolks we have prepared to the mixture and mix slowly with a spatula or wooden spoon. (until it becomes smooth)
Pour the mixture we prepared on the biscuits and spread it evenly.
In a preheated 125 ° turbo oven, cook for about 1 to 1.5 hours in a pink color.
I will shut the oven and wait until the cheesecake cools down.
Let's take the cooling cheesecake out of the oven.
I put the tart jelly, sugar and water in the pan and cook it with medium heat.
Let's add raspberries as a whole.
When you get raspberries, let's take it from January and cool it down.
Let's put the cooling jelly on the cake equally over the cake.
Rest your Raspberry Cheesecake in the fridge for at least 8 hours.
At the end of the time, we shall take out our kekimiz from the handcuffs.
Finally, carefully remove the oily paper beneath it and place it on the service tray.
Slice the raspberry cheesecake in triangular shape and serve.
