Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, strawberry & raspberry cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Strawberry & Raspberry Cheesecake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Strawberry & Raspberry Cheesecake is something which I’ve loved my whole life. They are nice and they look wonderful.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can have strawberry & raspberry cheesecake using 17 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry & Raspberry Cheesecake:
- Get Crust
- Make ready Digestive Biscuits
- Get Cookies
- Make ready sugar
- Make ready butter
- Make ready Cinnamon Powder
- Take Filling
- Get cream cheese
- Make ready golden caster sugar
- Take Juice of one lime
- Prepare vanilla extract
- Prepare eggs
- Make ready Jelly Topping
- Prepare strawberries
- Get raspberries
- Take sugar
- Make ready Juice of two limes
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Instructions to make Strawberry & Raspberry Cheesecake:
- Prepare a spring form cake tin putting a foil of cooking paper in the base and trimming any excess.
- Pre heat the oven to 180C/160C or 4 on gas. Make sure the shelf is in the middle of the oven.
- Turn the biscuits and cookies into fine crumbs.
- Melt the butter and add it to the crumbs, also add the sugar and the cinnamon. Mix it well until the mixture is evenly moistened.
- Put the crust mixture into the tin pressing against the base and making sure to distribute it evenly in the tin.
- Bake the crust for 10 minutes and let it cool in a wire rack.
- For the filling, increase the oven to 220C/200C or 7 on gas.
- Start mixing the cream cheese until creamy for about 2 minutes. (medium to low speed)
- Continue to mix and gradually add the sugar, lime juice, the vanilla extract and the eggs. (low speed)
- Finish whisking until all ingredients are blended, but don't over-beat. The batter should be smooth, light and somewhat airy.
- Brush some butter in the sides of the spring form tin and add a baking sheet. Pour the filling in, sunk any lumps with a knife and bake it for 10 minutes.
- Reduce oven temperature to 110C/ 90C or gas ¼ and bake for 25 minutes more.
- Turn off the oven and leave the door slightly open and let the cheesecake cool inside it for 2 hours.
- For the topping, in the hob in a low temperature mix the strawberries, raspberries, lemon juice and sugar. Mix it until it is jelly liquid. Let it cool.
- When the cheeecake is cool spread the topping on top of it over to the edges.
- Cover it with foil and refrigerate for 8 hours or over night.
- Run a round-bladed knife around the sides of the tin to loosen the edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the paper out from underneath.
- Ready!
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