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Oiii~! I'm Aisha 19yrs old..you can call me WashWash! Passionate and 100% loyal to food! My favorites baked goodies are bread! I ADORE BREADS! *___* and classic desserts! I'm not into cupcakes and LooksGoodTasteBad cakes!

Hiii..my name is shamma I'm 16 years old and I like baking ,photographing ,decorating and cooking meals..my favorite part of the day is cooking lunch .. remember the more u practice the better u get!

Monday, July 25, 2011
Raspberry Cheesecake


Mini Raspberries Cheesecake

-:Preview:-

These mini Raspberries Cheesecakes are pa-tit, Delicious and vute looking cheesecake, The Raspberry cheesecake has that sweet and salt taste that makes you pop it's has a jelly like puree on the top with soft filling in the center and a crunchy on the outside and soft in the inside crust . This recipe is so simple it takes you 15 to prepare and 33 minutes to cook and it serves 10-12 people it depends on the size of your cup hope you like this wonderful desert enjoy.


-:Ingredient :-

[1] Crust :-
  • 1 cup (120 g) Digestive bisect.
  • 1 tbsp (12 g) Sugar.
  • 4 tbsp (57 g) salted butter.
  • 3 tbsp water.

[2] The Filling :-
  • 12oz (340 g) cream cheese (I used Kiri cream cheese)
  • 3/4cup (150 g) sugar.
  • 1 tsp ( 12 g) vanilla extract.
  • 1/2 tsp finely lemon zest.
  • 1/8 tsp salt.
  • 2 large eggs.
  • 1 large egg yolks.
  • 1/2 cup (121 g) sour cream.

[3] Raspberry sauce :-
  • 300 g frozen Raspberries .
  • 60-70 sugar .
  • 3/4 tsp corn starch.
  • 1 tsp cold water.

-:Preparation:-

  1. Preheat oven to 350 F(180 C) . Stir digestive and sugar till becomes powder like , add butter and water. Divide the mixture into the muffin cups and bake them for 6 to 7 minute.
  2. In another bowl beat the cream cheese until smooth and cream, slowly add the sugar and blend it well, add the salt, vanilla and lemon zest. (( to make it a little bit sweeter add half table spoon of honey ))
  3. Add the eggs and egg yolk one at a time until it combine well, add the sour cream .
  4. Pour the mixture on top of the baked crust and bake for 20-25 minutes until the top crack, it's important because that shows you that the cream in done and the eggs are cooked.
  5. While waiting for the cheesecake to cook ,blind the frozen raspberries in a blinder until it becomes smooth then put it on a pan until boils then add sugar slowly and taste each time to check the sweetness.
  6. In a small bowl mix the starch in the cold water, so you won't find any starch lumps in your puree.
  7. Put the mixture in the pan and combine well on a low heat.
  8. Add the raspberry puree on top of the cheesecake and let it cool in the fridge for about an a hour

Well...its time to eat!! hope you enjoy it and as the french says .... "bona po-tit"~