Friday, 27 June 2014

Raspberry & Lime Cheesecake

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There is no need for introductory words to a cheesecake recipe. In fact maybe there is no need for a cheesecake recipe at all? This is one of those deserts that can hardly go wrong and experiments with the ingredients can only lead to something great. And this one here is really really good. Like, better-than-any-cheesecake-you’ll-buy-from-a-store good, better than your mamma’s or your bff’s. It’s just that good. And for once, I will make this one again.

Notes:

1. This is a no bake recipe.
2. The gelatin just helps keep things together but it does not turn them into jelly.


What you’ll need (for an 8'' spring form)

For the base:
150 grams chocolate digestive biscuits
40 grams cold butter

For the cream:
200 grams Philadelphia (or another cream cheese)
250 grams Quark
300 ml double cream
50 grams light brown sugar
½ pod vanilla
½ lime juice
1.5 sheets gelatin

For the raspberry topping:
200 grams raspberries
100 grams light brown sugar
½ lime juice
2.5 sheets gelatin



What you’ll need to do:

1.Crush the biscuits with the cold butter until they become large crumbs that stick together. Press the mixture on the bottom of the spring form.

2.Put the raspberries in a sauce pan and add the sugar and the lime juice. Put on a medium heat and boil the mixture for 10 to 15 min. Let the mixture cool slightly before adding the gelatin.
3.Let the gelatin soak in a bowl of cold water for roughly 20 min before squeezing the water out and adding it to the hot (but not boiling!) raspberry jam.
4.Split the vanilla bean and add the seeds and the bean itself to the cream. Heat the cream up until it almost reaches boiling temperature and don’t forget to stir. Let it cool a little and add the remaining gelatin.

5.Whisk the cream cheese with the Quark, the rest of the lime juice, and the remaining sugar. When the cream has cooled, slowly begin adding it to the cream cheese mixture. It may look liquidy at first but let it sit the fridge for an hour before pouring it over the base. Don't forget to fish the vanilla bean out of the cream before putting it in the fridge. When the cream is transferred in the form, pour over the raspberries. You shouldn't keep them in the fridge before this stage as the gelatin will set them.

6.Cover the cake and rest it overnight in the fridge.


Enjoy responsibly. If you can.

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