Raspberry Cheesecake
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Friday, May 9, 2014

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Raspberry Cheesecake

Kelly Mike - Friday, May 09, 2014


  • 15 regular cookies without chocolate. 7 oz. approx.
  • 2.5 oz. of butter
  • 14 oz. cream cheese
  • 2.5 oz. cream
  • 1 packet of lemon jelly
  • 200 ml of water
  • raspberry jam (to taste)
  • sugar ( to taste)


First of all crush the cookies and place on the bottom of the mold witch we’ll use to bake the cheesecake. Melt the butter on a pan and add to the mold. Mix it well until the butter integrated with the cookies.
Put a saucepan on the heat and bring 100 ml of water to boil, put the gelatin in the water and stir until is completely dissolved. add the other 100 ml of water to cool.
In another bowl, mix the cheese with the cream and sugar. Beat with a mixer during 2 minutes. Add the gelatin and keep beating for 3 minutes.
Store in the fridge for 3 hours, when the gelatin is curdled, add the jam on the top and garnish with some raspberries. Enjoy


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