Hi Everyone, Hope you all had a great weekend, I have been baking some delicious Cheesecakes this weekend to share with you all this week,
Do you like Cheesecakes and are you up for an exciting challenge? Would you like to win a private baking workshop given by me?
Passion4Baking in collaboration with Philadelphiacream cheese invite you to this fun challenge. Please check out the challange info and how to participate, below in this article and the provided links..
The first cheesecake recipe I’m sharing this week is this delicious raspberries Cheesecake.
This Raspberry cheesecake has a delicious fudge brownies bun, topped with a delicious Raspberry Cheesecake, Eating it is almost like eating ice-cream, but better.
The Cream Cheese gives a rich taste to the cheesecake and I have also added lemon to balance the sweetness in the cheesecake, which adds a delicious yum to it,
I also added both raspberries and strawberries to make this the perfect summer treat.
I sure hope you get tempted to try this delicious Raspberries Cheesecake.
- 250 g dark chocolate (55-60% cocoa solids)
- ½ cup (120 g) unsalted butter
- 4 large eggs
- 1 ¾ cups (350 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- 3 tbsp cocoa powder
- ½ tsp sea salt
- 1 tsp vanilla paste
Frozen Raspberry Cheesecake
- 600 gram Philadelphia Cream Cheese
- 400 ml cold heavy cream
- 2 tsp vanilla paste
- 250 gram cold sweet condensed milk
- 250 gram raspberry puree
- juice from 1,5 lemon
- zest from 1 lemon
- 6 gelantin sheets
- 200 gram raspberries
- 200 gram diced strawberries
Start by making the brownies first.
Preheat the oven to 350°F (180°C) and line a spring form with baking parchment.
Place the 250 g chocolate into a heat proof bowl with the butter and melt over a pan of simmering water. Remove from the heat.
- Place the eggs, vanilla paste and sugar into a mixing bowl and stir with a hand whisk.
Stir in the melted chocolate mixture.
Sift together the flour, cocoa powder and salt and fold into the mixture.
Pour the batter into the lined pan and bake for 30 minutes, no longer.
Let cool completely. Meanwhile you make the Cheesecake filling.
Frozen Raspberry Cheesecake,
Start by adding the gelantin sheets in cold water for 5 minutters,
Add raspberries puree ( i buy ready made puree from the supermarket ) and lemon juice in a small saucepan, until it is heated. Remove from the heat, take the gelatin leaves out of the cold water, try to qsqeeze out the water, and Lett it melt into the raspberries & lemon mixture. whisk until it is disolved and let it cool off.
Next we start to make the cream cheese base,
Place sweetened condensed milk and heavy cream in the freezer 20 minutes before you start to make the cream cheese filling.
For This recipe I use Philadelphia Cream Cheese, It is a rich and delicious Cream Cheese that’s perfect for making cheesecake’s
Whip the, Philadelphia Cream Cheese, cold cream, Vanilla paste and the cold sweet condensed milk.
On medium/ high in a stand mixer fitted with the whisk attachment
This takes around 5 minutes,
Look how delicious and creamy this is, just heaven!
While this is mixing,
Now you have your Cream Cheese base, you just need to add some more delicious things,
I add in raspberry puree, Lemon juice mixture and the lemon zest and just blend it together with a spatula,
It turns into a lovely pink color and it taste just amazing. Now if you like to have it more pink you can add more raspberries puree or pink food color.
Add the delicious raspberries & strawberries and blend it together, Pour it over the brownie bun and set the cheesecake for at least 5 hours or overnight in the refrigerator.
Now if for some reason you can’t use gelatin leaf, you can still make this cheesecake, just omit the gelatin leaf, but you need to freeze the cheesecake for some hours, and one hour before serving put it in the refrigerate. It will be more a frozen raspberries chees-cake
I add some frozen blackberries on topp, just before serving, I think it looks so pretty just a few of the blackberries.
I love the look of the Brownies bun paired together with the Raspberries Cream Cheese.
And the texture this cake gets because of the delicious Philadelphia cream cheese.
This raspberries cheesecake is super delicious.
And look how yummy it looks when you cut in this cheesecake, You see all the delicious Raspberries & strawberries.
I hope you have been inspired and will give it a try and Lett me know how it worked out for you,
THE CHEESE CAKE CHALLENGE:
Passion4Baking in collaboration with Philadelphiacream cheese invite you to this fun challenge. Please check out the content in provided links to participate.
All my readers in Norway and Sweden are welcome to submit their best Cheesecake recipes…
Do you know the secret to a really good Cheesecake? Share a photo of your best Cheesecake and spread inspiration in the Philadelphia Cheesecake Challenge.
Here is how to participate:
1- Start baking – create your best and most delicious cheesecake
2- Share the photo and recipe on Instagram with hashtag #philadelphiakonditor_no for Norway / #philadelphiakonditor_se for Sweden
3- Win a private baking workshop with Manuela Kjeilen
Find more information about the Cheesecake Challenge at www.philadelphia.no & www.philadelphia.se
On Thursday, I’ll also share both the recipe + a video on how I made this delicious Lemon Cheesecake topped with a delicious fluff, just heavenly, Until next time.
Hei! Et par spm. angående denne oppskriften. Hva er “cold heavy cream” og “cold sweet condensed milk” på norsk? Er cold heavy craem det samme som fløte? Og cold sweet condensed milk det samme som vanlig “norsk” melk? Dersom sistnevnte stemmer, er det vanlig å ha melk i ostekake? Blir den ikke veldig bløt av dette? Skal fløten piskes før den has i røra? Og hvorfor skal disse i fryseren i 20 min?
Kjære Ingrid, du burde lese oppskriften på Norsk som er på den Norske bloggen, du er nå på den Engelske bloggen, gå till https://www.passionforbaking.com/no klem