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.