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This dessert is a cheesecake with that juicy and creamy look that you will love. You will like to prove that its realization is very easy to do with our Thermomix.
It has a coconut-flavored cookie base with a butter mixture for that special touch. Then we have made a simple cream cheese with raspberries and we have baked for 40 minutes over low heat to make it creamy.
Cheesecakes have many variants and especially this dessert is one that you will like for its contrast and raspberry flavor. You can make a combination of gelatin and water at the end to give it that spark of sweetness and acidity.
Raspberry cheesecake
A very special cake with a very creamy texture. Its composition is made with a cream cheese, mixed with raspberries and a very crunchy base of coconut biscuit with butter.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 275
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
Biscuit base
- 150 g coconut flavored cookies
- 80 g butter, melted
Tart cream
- 300 g of cream cheese type Philadelphia
- 150 ml cream to assemble
- 2 large eggs
- 150 g of sugar
- 1 cup of raspberries
Decor
- 2 tablespoons raspberry flavored gelatin powder
- A few drops of water
- A handful of raspberries
- Two tablespoons of powdered sugar
Preparation
We will start by making the cookie base. In our Thermomix glass we add the 150 g of cookies and crush them, programming 10 seconds at speed 6,5.
Add the melted butter (previously heated in a microwave at low temperature) and program 10 seconds at speed 3,5.
We prepare a round mold for cakes of about 17 cm in diameter. We will cover it with greaseproof paper, at least at its base so that the cake can be removed much better. We add our biscuit mixture, we will compact it well at the base and we will smooth its surface. We set aside.
We heat the oven to 180 °. We clean the glass and add the cup of raspberries. We program it 10 seconds at speed 3. We empty the glass and separate the raspberries.
In the same glass without cleaning we add the 300 g of cream cheese and the 150 g of sugar. We program and mix during 10 seconds at speed 3.
Add the 2 eggs and 150 ml of whipping cream and reprogram 20 seconds at speed 3. We take our mold with the biscuit base and pour the cheese mixture on top. We put it in the oven for about 40 minutes.
For decoration, we can prepare two tablespoons of raspberry-flavored gelatin in a small bowl and add a few drops of water. The idea is that the gelatin grains and its sugar are caked and small globs are formed, to be able to decorate the cake. First we sprinkle the icing sugar on the surface of the cake and then we will decorate with the red sugar and the raspberries.
