Raspberry Cheesecake, which will leave a mark on your palate with its taste, will be an indispensable part of your dessert recipes.
Materials;
- 500 gr labneh cheese
- 1 pack cream
- 1.5 cups granulated sugar
- 4 tablespoons of flour
- 4 eggs and 1 egg yolk
- 1 packet of vanilla
For the subbase:
- 2 packs of sprinkle biscuits
- 100 g of melted butter
- 1 cup of ground hazelnuts
- A little less than half a tea glass of milk
For the sauce:
- 250 gr raspberries
- 5 tablespoons of sugar
- 2 tablespoons of cornstarch (dissolved in 1 tea glass of water)
- 1 glass of water
- 1 packet of vanilla
Preparation of Raspberry Cheesecake;
For the bottom base, we pull the biscuits and nuts until they make it like flour in the rondo. We gradually add the melted butter and milk and make the bottom base ready. For the sauce; We add sugar and water to the raspberry and keep it in the fridge for an hour, take it to the stove, melt a tea glass of cold water with the cornstarch and start boiling it. When it boils, we boil it for 5 more minutes on low heat, take it from the stove, add the vanilla and mix it slightly so that it does not hold a crust until it is warm and let it cool. First of all, we lubricate our clamped mold for the lower base and press the prepared mortar into it, place it properly and evenly and put it in the cupboard. We whisk the labneh cheese in a separate bowl for 3 minutes. In the same way, we whisk the cream in a separate bowl until it becomes slightly stiff, put it in the same bowl in 2 sines, add sugar and continue to whisk. We add the eggs one by one and continue to beat for about 5 minutes. Finally, we add flour and vanilla, take out the mortar in the cupboard and pour it over. In the meantime, before pouring, we wrap the edge of the mold with foil. In this way, the edges are not burnt because it stays in the oven for a long time. And we tap the mold and let the air bubbles inside out, and we bake in the preheated oven for the first 10 minutes at 200 degrees, and after 10 minutes at 160 degrees. We never open the oven door before 1 hour. In addition, we always put a medium-sized container filled with heat-resistant water into the oven. Thus, we prevent it from cracking. And when we open the lid after 1 hour, if our Cheesecake does not move when we shake it slightly, we turn off the oven and leave the door to be soft. After warming up, we take it out of the oven and cool for 1 hour, pour the sauce over it, decorate it with raspberry pieces, and let it rest in the fridge for 1 night and serve. Bon Appetit.
