Recipe: Raspberry Cheesecake

Home Cooking Recipe: Raspberry Cheesecake

Notes:

The taste of this raspberry cheesecake is not so greasy when it is added with sour raspberries, so it is absolutely impossible to stop it. Specially made a layer of fresh cream finish, only a little to the distribution of seven, the entrance is soft and foamy, with a delicate cheese cake, perfect in the mouth.

Ingredients:

Steps:

  1. Home Cooking Recipe: Cream cheese and butter soften at room temperature in advance

    Cream cheese and butter soften at room temperature in advance

  2. Home Cooking Recipe: The bottom mold is wrapped in tin foil to avoid the water seeping when baking.

    The bottom mold is wrapped in tin foil to avoid the water seeping when baking.

  3. Home Cooking Recipe: Preheat the oven to 170 degrees before making the cheese paste

    Preheat the oven to 170 degrees before making the cheese paste

  4. Home Cooking Recipe: Burn a pot of hot water, use it when you cook it in a water bath

    Burn a pot of hot water, use it when you cook it in a water bath

  5. Home Cooking Recipe: Whole wheat crackers are placed in a fresh-keeping bag and crushed with a rolling pin

    Whole wheat crackers are placed in a fresh-keeping bag and crushed with a rolling pin

  6. Home Cooking Recipe: The butter melts in water and is poured into the biscuits and mixed evenly.

    The butter melts in water and is poured into the biscuits and mixed evenly.

  7. Home Cooking Recipe: Put it into the mold and flatten it

    Put it into the mold and flatten it

  8. Home Cooking Recipe: Place the raspberry on the biscuit, cover the plastic wrap, and chill out

    Place the raspberry on the biscuit, cover the plastic wrap, and chill out

  9. Home Cooking Recipe: Put the cream cheese in the pot and stir it into a paste with an electric egg beater. Add the fine sugar in one go and gently stir until smooth. Add butter and continue to stir

    Put the cream cheese in the pot and stir it into a paste with an electric egg beater. Add the fine sugar in one go and gently stir until smooth. Add butter and continue to stir

  10. Home Cooking Recipe: Add yogurt and continue to stir

    Add yogurt and continue to stir

  11. Home Cooking Recipe: Add egg yolk

    Add egg yolk

  12. Home Cooking Recipe: Add corn starch

    Add corn starch

  13. Home Cooking Recipe: Add lemon juice and stir well each time

    Add lemon juice and stir well each time

  14. Take out the refrigerated mold, pour in the mixed cheese paste, put it into a hot water baking tray with a height of about 1 cm, and bake at 170 degrees for 45-50 minutes. After baking, let it cool naturally in the oven before removing it, covered with plastic wrap, and refrigerated overnight.

  15. Light cream and sugar with an electric egg beater hit seven distribution

  16. Wipe it on the cheesecake and wipe it evenly

  17. Touch the surface of the whipped cream with a spatula and gently lift it up. The cream will have a small pointed corner, which will make the entire cake surface sharp. After making the sharp corners of the cream, put raspberries and pistachio decorations in the middle of the cake.


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