:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/S-_ByigQEoiJOxon81xw/8ddd1e2302a342e1f9f7aaa918dcf5.jpeg "Mascarpone and raspberry cake")
Source: zita-stankovas-images from Canva
Ingredients
Body:
- 200 g butter biscuits
- 110 g butter
Filling:
- 500 g cottage cheese
- 200 g mascarpone
- 160 g confectionery sugar
- 1 pcs egg
- 3 drops vanilla essence
- 1 tablespoon special fine flour
Raspberry layer:
- 500 g raspberries
- 3 tablespoon Cane sugar
- gelatin
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Directions
Crush the biscuits and add butter to them.
We line the baking tray with parchment paper.
We put the biscuit base into it.
In a bowl, mix all the filling ingredients.
Pour the cream over the body and bake at 150°C for about 40 minutes.
After baking, let it cool down.
Raspberry layer: put raspberries into a pot, add sugar and pour in 300 ml of water.
Let the mixture boil, strain it and prepare the gelatin from the raspberry base according to the instructions.
Mix raspberries into the finished gelatin, but only lightly so they do not completely break up, and pour over the cheesecake.
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IwaMascarpone and raspberry cake
Perfect and simple mascarpone and raspberry cake.
Crush the biscuits and add butter to them.
We line the baking tray with parchment paper.
We put the biscuit base into it.
In a bowl, mix all the filling ingredients.
Pour the cream over the body and bake at 150°C for about 40 minutes.
After baking, let it cool down.
Raspberry layer: put raspberries into a pot, add sugar and pour in 300 ml of water.
Let the mixture boil, strain it and prepare the gelatin from the raspberry base according to the instructions.
Mix raspberries into the finished gelatin, but only lightly so they do not completely break up, and pour over the cheesecake.
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