CHEESECAKE WITH SYRUPED RASPBERRIES

Delicious, delicious, delicious Antonella's cheesecake with syrupy raspberries!

Try it too and let us know….

 

RECIPE: 

• Base: 200g digestive biscuits              

   100g melted butter.

• For the cream: 250ml whipping cream

                          200g fresh spreadable cheese or mascarpone

                          80g powdered sugar

                          a few drops of lemon (or lemon essence)

                          9g gelatin sheets.

• For the raspberry cream: 200g syrupy raspberries 

           60g sugar, 

           3g gelatin

 

Crush the biscuits and mix them with the melted butter. Then spread it in a springform pan, previously lined with baking paper, and let it rest in the fridge for 30 minutes.

Put the cream in the fridge and whip it with a few drops of lemon. Mix the cheese with powdered sugar and add the gelatin (previously soaked in water and then melted in a small saucepan). At this point, combine the two creams and, if you like, you can add some fruit or more lemon. Put it in the pan and put it back in the fridge for another 30/40 minutes.

For the jelly on top, take the syrupy raspberries and melt them in a small saucepan with a little water, sugar, and lemon. Same procedure with the gelatin (first soak it and then melt it).

Wait for it to cool and put it in the pan... leave it in the fridge overnight