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Raspberry cheesecake

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Raspberry cheesecake

At a glance

Serves:
4
Difficulty:
Easy
Cost per serving::
Económica
Method:
20 min.
Preparation:
90 min.
 
 

Adrian Geralnik

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Ingredients

    • 250 gr. Philadelphia-style cream cheese
    • 250 gr. Quark cheese
    • 1 vanilla pod
    • 3 large eggs
    • 200 gr. sugar
    • 100 ml. cream
    • 1 sheet short crust pastry
    • 200 gr. Raspberry
    • Fresh mint leaves

Method

  1. Blend the cheese with vanilla, sugar and cream. Add eggs in one at a time. The aim is to obtain a smooth cream with little air.
  2. Add most of the raspberries, reserving some.
  3. Place the pastry in a baking mold and bake in the oven at 180ºC until golden brown.
  4. Fill  the pastry crust with the mixture and bake at 150ºC for an an hour and a half.
  5. Just before serving heat the raspberries you’d kept aside and use them to top the cake along with a few mint leaves .

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