Composition / ingredients
Cooking method
The recipe that I bring to your attention is quite simple due to the fact that baking a pie is not required. For me, this is a particularly difficult process: the pie turns out raw, then on the contrary it cracks.
Therefore, this method of making raspberry cheesecake has become a real find for me.
Defrost raspberries.
Soak the gelatin.
Melt the butter.
Nuts and cookies are crushed in a blender. If there is no blender, you can use a pusher.
We mix the crushed cookies with butter and spread them on the bottom and walls of a detachable mold, which we then place in the refrigerator.
Turn the defrosted raspberries into a puree with a blender, and then pass through a sieve.
Then cook the raspberry puree until it boils, add gelatin to it and mix.
Combine sour cream with cheese and powdered sugar – beat the resulting mass.
Mix it with raspberry puree.
Pour the resulting mixture into a mold with frozen cookies and put it in the refrigerator for 2 hours.
Ready raspberry cheesecake is taken out of the mold and decorated with fresh raspberries.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raspberry - 42 kcal/100g
- Fresh frozen sweet raspberries - 50 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Gelatin - 355 kcal/100g
- Cream cheese with 50% fat content - 349 kcal/100g
- Powdered sugar - 374 kcal/100g
- Biscuit cookies - 378 kcal/100g
