Rasberries Cheesecake

Rasberry Cheesecake

7 inch

Ingredients:

Base:

Digestive biscuits     80g

Melted butter            40g

Method:

1. Crushed the digestive biscuits pour in the melted butter.
2. Combine well and put it in the mold, press it with a spoon.
3. Put the mold in the refrigerator.

Main:

Sugar                       35g

Whipping cream      125g

Gelatin                     8g

Water                       15ml

Rasberry paste        80g

Cream cheese         125g

Method:

1. Mix the gelatin with cool water, then double boil it until melted.
2. Whisk the cream cheese above the warm water (temperature between 35 – 40 degrees) until thick and smooth.
3. In another bowl, whipped the whipping cream and sugar until soft peak.
4. Pour the whipped cream into the cream cheese paste and combine well.
5. Add in the melted gelatin into the batter.
6. Then add in the rasberry paste.
7. Mix well and pour into the mold with the base.
8. Put it into the refrigerator until the cheese paste solidify.

Topping:

Rasberry paste       1tbsp

Cold water              100g

Gelatin                    2.5g

Method:

1. Put the rasberry paste into a bowl.
2. Add the cold water and stir well.
3. Mix the gelatin with cool water, then double boil it until melted.
4. Pour the melted gelatin into the rasberry mixture and mix well.
5. Put the fresh rasberries on the surface.
6. Pour the mixture on the solidify cream cheese surface. 

Cranberries Muffins

Makes 12 muffins

Ingredients:
2 cups (240 g) all-purpose flour
2 tsp baking powder
¾ tsp salt
2 large eggs (approx. 55 – 60 g each)
2 tsp vanilla extract
¾ cup (140 g) caster sugar – (original recipe calls for 200 g)
1 stick (115 g) unsalted butter – soften at room temperature
½ cup (120 ml) milk
2¼ cups (225 g) fresh cranberries

Topping:
2 tbsp raw sugar – sprinkle on top

Method:

1.    Preheat your oven to 190°C/375°F.

2.    Lightly grease your muffin pan and line with 12 muffin liners. Grease the inside of your muffin liners as well.

3.    Sift the flour, baking powder and salt together. Set aside.

4.    In a large mixing bowl, cream the softened butter and sugar together with a stand mixer or electric hand mixer for 2 mins, until pale and fluffy.

5.    Add in one egg at a time and beat until well incorporated. Scrap down the sides of the bowl if necessary. Add in the vanilla extract and mix until combined. The batter will look grainy at this point so don't be alarmed.

6.    Add in ⅓ of the flour mixture and beat a low speed, follow by ⅓ of the milk. Alternate the flour and milk until both are well incorporate into the batter. Mix until just combined and do not over mix.

7.    Add in the cranberries and use a spatula to fold into the batter gently.

8.    Scoop a big dollop of the batter into each muffin liner, filling them to almost the top.

9.    Sprinkle generous the raw sugar on top of each muffin and bake for 25 mins or until a skewer inserted comes out clean.
10. Let them cool in the pan for 10 mins before removing.

Recipe from bearnakedfood.