THE BEST cheesecake I’ve ever tried! A smooth creamy cheese, not very sweet, crowned with a sweet sour raspberry jelly. So simple! So great!
For a 24 cm tray:
Crust:
- 240 g Vanilla Crackers
- 120 g Melted Butter
The biscuits are crushed with a food processor and then mixed with melted butter. Place them on the bottom of a 24 cm tray and press, then place the tray in the fridge.
Cheese composition:
- 15 g Gelatin
- 90 g Cold Water
- 250 g Quark Cheese (can be replaced with yogurt)
- 250 g Mascarpone Cheese
- 150 g Sweet Cheese (can be replaced with cream cheese)
- 150 g Sugar
- 2 pc Vanilla Extract
- 200 g Whipped Cream
The cheeses are mixed with the sugar and vanilla. The gelatin is hydrated with water and left to cool. After it has hydrated, it is melted on a steam bath and integrated into the cheese. Integrate the whipped cream and place the composition on top of the crust. Leave to cool until hardened.
Raspberry Jelly:
- 350 g Raspberry Puree
- 33 g Sugar
- 2 pc Gelatin Sheet
The gelatin is hydrated in cold water and placed over the puree mixed with sugar and heated to 40C. After completely dissolving, pour over the cheesecake.