Tuesday, April 9, 2013

Raspberry cheese cake - recipe (including photos)

  • 200 grams of biscuits
  • 50 grams of corn flakes
  • several spoons of raspberry jam (according to taste)
  • 50 grams of butter
  • 3 spoons of milk
  • 300 grams of fresh cheese
  • 200 grams of fresh cream
  • 4 spoons of sugar
  • 2 eggs
  • vanilla sugar
  • salt

Mix the crushed biscuits with the crushed cornflakes, the melted butter and the milk.

Put the mixture on the bottom of the pan and let it bake in the oven for 7-10 minutes at 180 degrees Celsius. Let it cool.

Meanwhile mix the fresh cream with the sugar until creamy.

Add the cheese and mix.

Add the eggs one by one and mix.

Put the cheese over the cooled biscuits.

Keep 2 spoons of cheese and mix it with raspberry jam. Add it on top.

Let it cook in the over for 20 minutes at 180 degrees Celsius, then reduce the heat at 160 and let it cook for another 15-20 minutes or until brown.

You can serve it as it is or covered in raspberry jam.


The original recipe can be found here



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