Cream cheese pie with raspberries
Time
Preparation time: 30 min.
Rest period: 1 hour
Total preparation time: 1 hr. 30 min.
I have a recipe for a fresh cheesecake with raspberries without a lot of bells and whistles! It goes fast and does not really need much effort.
ingredients
- 300 g cream cheese, fat level as you like
- 1 cup of sweet cream
- 80 to 100 g of sugar
- 1 teaspoon of real vanilla or 1 packet of vanilla sugar
- Juice from 2 squeezed lemons
- 400 g Hobnobbs (wholegrain biscuits mixed with oatmeal)
- 150 g butter
- 450 g raspberries (can be frozen without problems)
- Sugar after raspberry acidity
preparation
- Put the Hobnobbs in a bag and crumble to a fine crumb with a pan or a rolling pin. Melt the butter and mix with the crumbs.
- Grease a springform pan and spread the buttered crumbs on the bottom of the springform pan and press well. Put the mold in the fridge.
- The cream in a jar sleep stiff (please no butter!) Tastes good, but we do not need.
- Cream the cream cheese with the sugar, lemon juice and vanilla sugar with a hand mixer.
- Then fold in one half of the cream under the cream cheese cream, this part is well distributed, then fold in the other half. If this part is also well underlaid in the cream, get the springform out of the fridge and "drape" the cream on the biscuit crumbs and distribute well.
- Put the whole thing back in the refrigerator and leave in the fridge for at least 1 hour, then the whole mass is solid!
- If you take fresh raspberries, it works like that, if you take frozen, you have to thaw the berries.
- Put the berries in a bowl (I hope the hands are washed) and simply grate with your hands until it is puree. Just try how sour the raspberries are, add sugar to the acid and then strain on the cake and then enjoy.
