No oven raspberry cheesecake
6 ingredients •
6 steps
• 30 MINUTOS
Cook time
-
Prep time
30 min.
Skill level
Easy
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Choose your servings
1 - 2
Ingredients
6 ingredients
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- 100 grams Champagne cookies
- 100 milliliters Pineapple juice
- 150 grams Cream cheese
- 1/2 jars Condensed milk
- 1/2 tbsp Unflavored gelatin
- 1/2 cups Raspberry
Steps
6 steps
- 1In a wide bowl at its base, or in a Ondo dish, put the pineapple juice and go soak the cookies for about 4 seconds per side. Go placing them in a mold base cake, hopefully even make a "double layer" that is, two layers of biscuit and carrying the refrigerator.
- 2On the other hand, in a bowl, beat cream cheese alone, hopefully at room temperature until very creamy and smooth.
- 3Then gradually add condensed milk beating the same time.
- 4A 1/4 cup of water (per 1 tablespoon gelatin) add the gelatin and put in the microwave 30 seconds, but better see watching every 10 seconds and stir will. Add the gelatin to the mixture, raspberries and beat another little more. The idea is to unite all and also that raspberries are ground and give that pink touch.
- 5Take it to the refrigerator for at least 3 hours and the ready! You can decorate with chocolate, mint, more raspberries, flowers, etc.
- 6Camila Cariaga. Blog my taste. Adapted.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
804 | 97.3 | 19.8 | 39.1 |
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