Could there be a soft pyszniejszego, creamy and melts in your mouth cheesecake? And of course with raspberry mousse? As for me, flavor is a treat! Cocoa underside completes the whole. I will not write much too, I'll just say, that highly recommend it, It really is delicious! I think this is a farewell with fresh raspberries…
This is my own recipe.
Components of the bottom biscuit:
- 180g of whole grains, cocoa cake
- 70g melted butter
Cookies crumble roller or blender, mix with the melted butter so, that was 'wet sand'.
Diameter cake tin 22 cm baking parchment paper and wrap the entire cake tin on the outside with aluminum foil, double complex. Cheesecake is baked in a water bath. Put the bottom of the springform pan mass ciasteczkową, press and insert the 10 minutes in the refrigerator.
Ingredients for the cheese:
- 700g of white cheese, minced three times (I used to Piątnicy wiaderkowego)
- 4 eggs
- 3/4 glass caster sugar
- 35g vanilla pudding (powder)
- 4 tablespoons sour cream (I used 18%)
- 2 teaspoon vanilla extract
- 100g raspberries
- 2 tablespoons of honey
Thoroughly mix the raspberry mousse, Put through a fine sieve, to get rid of the seeds. Mix with honey.
In mixer bowl place cheese, pudding, cream sugar, extract, and mix briefly until smooth. Then add one by one eggs, mixing briefly after each. Do not mix long, otherwise the cheesecake during baking will break us. Pour the cheese finished bottom of the prepared biscuit. On top of the spoon mousse lecture. So do stick eight, to form a pattern on the surface we.
Place cake tin in a larger plaque, Pour boiling water. Put in the preheated oven.
Bake at 150 ° C for about 1,5 do 2 hours. After this time, turn off oven and leave the door to repeal cheesecake to cool. Then remove and cool completely. Once cooled, put in the fridge for the night.
And yet at the end, I have a little surprise for you, we find here:). My first tiny wywiadzik:). Cordially invite you to read:)
If you wish to receive notification for each new entry, use the menu Notifications