Raspberry Cheesecake Recipe
INGREDIENTS;
FOR CREAM;
- 700 g labne cheese
- 175 g cream
- 1 glass of sugar
- 3 eggs
- 2 tablespoons starch
- 1 tablespoon of flour
- 1 packet of vanilla
FOR BASE;
- 2 packs of burlap biscuits
- 100 gr butter
FOR SAUCE;
- 300 g raspberry
- 4 tablespoons of sugar
- 2 tablespoons starch
- Half of tea cup with water
METHOD;
Spread 2 packs of biscuits with rondon and mix with melted butter.
Spread the biscuit on the base of the clamped die covered with aluminum foil and press it.
Let the cream mixture stand in the refrigerator until ready.
Add labne cheese and sugar to a deep bowl and whisk thoroughly.
Continue to whisk by adding cream and cream cheese.
Break the eggs one by one and add the flour and starch and continue to beat.
Finally add the vanilla and spread it to the handcuffed mold.
Bake in a pre-heated 160 degree oven for 1 hour.
Add water to the bottom of the oven to prevent cheesecake cracking.
Mix the raspberry with starch, water and sugar and cook until thick.
Then pull out of the oven with a blender and pour over the cooled cheesecake and let it cool in the refrigerator.
