Raspberry wholemeal cheesecake I STEPbySTEP

Sumer will be over soon, so let’s prepare something tasty with delicious fresh raspberries! Here is my recipe for a yummy cheesecake made with fruit sauce and integral biscuits!

SERVES 8 PEOPLE

READY IN 1h 35 ‘(10’ preparation, 30 ‘stand, 55’ cooking) + stand in the fridge

INGREDIENTS

11 oz biscuits

3 oz butter, melted

1 teaspoon honey

7 oz cream cheese (I used Stuffer)

9 oz Ricotta cheese

7 oz sugar

5 oz fresh cream

1 ½ oz yoghurt (I used Stuffer)

2 eggs

Vanilla extract to taste

1 teaspoon all-purpose flour

Ab 10 rasberries

9 oz raspberries

2 tablespoons sugar

Confectioner’s sugar to taste

STEP 1: PREPARE THE CRUST

Place the biscuits into the mixer and chop until minced. Transfer them into a bowl adding butter and honey.

STEP 2: PLACE IT INTO THE BAKING TIN

Transfer the mixture into the springform pan (with baking parchment paper) and use the bottom of a glass (or your fingers)to press it evenly into the bottom and on the sides.

Let it rest for half an hour in the fridge.

STEP 3: PREPARE THE FILLING

In a separate bowl, mix the cheese, the sugar, the fresh cream, the yoghurt, the eggs, the flour and the vanilla extract.

STEP 4: FILL AND COOK THE CAKE

Cover the cookie crust with the filling, level it, add about 10 raspberries and cook for 1 hour in preheated oven at 160 °C.

STEP 5: MAKE THE SAUCE

Wash raspberries, slice them and place them in a non-stick pan with sugar. Let cook for about 10-12 minutes (until sugar gets melted). Now strain the sauce with a sieve and let it cool.