I am back to baking! It has been long that I haven’t shared any new post as I was totally embedded with crazy work. And recently I had a short break of visiting Lisbon and the surroundings. For 10 days I have quit the old job and will still rest for more than two months. Then I will try to find a new job, hopefully with work-life balance. For long, I was inspired to make raspberry cheesecake, for the colour, sourness and refreshing characteristic. Besides, my mum loves such cake. The inspiration is from Daily Delicious. I made it with a few twists.
80g chocolate digestive biscuits, grounded
200g Cream cheese, soft
60ml Whipping cream
100g Fresh raspberries
100g Raspberry puree
42g Gelatin sheets
1tsp Lemon juice
100g Granulated sugar
Mix the grounded biscuit crumbs with the melted butter. Pour into a 18cm cake pan. Pressing them into the base of the cake pan
Bake 160C for 15 minutes.
Bloom the gelatin sheets in cold water.
Warm the raspberry puree and add lemon juice. Add the softened gelatin sheets into the raspberry mixture and stir until melt.
Beat the cream cheese with sugar (you can warm the cream cheese by placing the cream cheese bowl over a bowl of hot water stir until very soft and smooth). Pour the raspberry mixture into the cream cheese bowl, stir to combine, follow by the whipping cream.
Place the fresh raspberries into the cake pan, and pour the cream cheese mixture over the raspberries.
Refrigerate for 4 hours or until firm.
Decorate with fresh raspberries before serving.