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Raspberries Cheescake




Digestive biscuits

250 grams


75 grams

Philadelphia spreadable cheese

250 grams

Mascarpone cheese

250 grams

Icing sugar

60 grams


200 grams

Gelatin for dessert

6 grams

White sugar

1 spoon

Desserts from Italy

Raspberries Cheescake

Raspberries Cheescake

with gluten with fish with lactose

ready in

10 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Raspberries Cheescake

Raspberries Cheescake

Raspberries Cheescake step 1

step 1

break the cookies and put them into the kitchen robot

Raspberries Cheescake step 2

step 2

add the soft butter and pour the mixture into a cake pressed well with the back of a spoon and place in a freezer

Raspberries Cheescake step 3

step 3

while preparing the raspberry jelly. Place the raspberries with sugar in a saucepan. Boil for a few minutes and then cool off a bit.

Raspberries Cheescake step 4

step 4

prepare the frit with velvet sugar, mascarpone and philadelphia. Put everything in a bowl and mix with the whips until you get a soft compound.

Raspberries Cheescake step 5

step 5

Pull out the mold from the freezer and fill it with the fard. Screw the baking pan a bit to level it all.

Raspberries Cheescake step 6

step 6

Add the jelly to the raspberry mixture and mix quickly.

Raspberries Cheescake step 7

step 7

Pour the whole over the cheesecake and place in a freezer for one night. for those who want it you can sift the raspberries to remove the seeds.

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