Cheescake & raspberry sauce

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a special dish, Cheescake & raspberry sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Cheescake & raspberry sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheescake & raspberry sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cheescake & raspberry sauce is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cheescake & raspberry sauce estimated approx 2 hours.

To get started with this recipe, we have to prepare a few ingredients. You can cook Cheescake & raspberry sauce using 17 ingredients and 8 steps. Here is how you can achieve it.

Just a classic, but tasty as hell!

Ingredients and spices that need to be Get to make Cheescake & raspberry sauce:

1. cake batter
2. 550 grams philadelphia cheese
3. 150 grams egg yolks
4. 240 grams condensed milk
5. 50 grams all-purpose flour
6. 80 grams cornstarch
7. 10 grams baking powder
8. 400 ml whole milk
9. 140 grams unsalted butter
10. 250 grams egg whites
11. 100 grams sugar
12. sauce
13. 300 grams frozen raspberries
14. 100 grams fresh blueberries
15. 150 grams sugar
16. 1/2 cup water
17. 1 (Optional) Raspberry essence.

Steps to make to make Cheescake & raspberry sauce

1. Beat the cheese until you get a fluffy cream. Pre-heat oven to 150C.
2. Mix the egg yolks, the condensed milk, the flour and the cornstarch (both sieved) and the baking powder.
3. Bring milk and butter to boiling point and add a 1/3 part to the batter and mix. Add the 2 remaining parts.
4. Beat the egg whites with the sugar to hard peaks and integrate with the batter.
5. Bake at 150C for 15 min. At 170C for 25 minutes and st 180 gor 5-10 more minutes. Let it cool before serving.
6. Mash the defrozen raspberries with the blueberries. Add half a cup of water and bring to boil. Then sieve it.
7. Bring the refined back to boiling and add the sugar. You can add a bit if raspberry essence or a few more frozen berries to give it more flavour.
8. Correct the sugar to your taste and let it reduce to the desired thickness.

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