Melt In Your Mouth Raspberry Cheesecake Recipe
Melt In Your Mouth Raspberry Cheesecake has a unique taste. Melt In Your Mouth Raspberry Cheesecake gets its taste from crust made of flour mixed with eggs and lemon, filled with cheese cream, eggs and flavored with vanilla. Melt In Your Mouth Raspberry Cheesecake is inspired by many bakeries worldwide.
Ingredients
| Crust | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Lemon peel | 1 Teaspoon, finely grated | |
| Butter/Margarine | 6 Tablespoon | |
| Egg yolk | 1 , beaten | |
| Vanilla extract | 4 Drop | |
| Cream cheese | 24 Ounce, softened (Filling) | |
| Lemon peel | 1 Tablespoon, finely grated (Filling) | |
| Sugar | 1 Cup (16 tbs) (Filling) | |
| All purpose flour | 2 Tablespoon (Filling) | |
| Eggs | 2 (Filling) | |
| Egg yolk | 1 (Filling) | |
| Vanilla extract | 1 Teaspoon (Filling) | |
| Milk | 1/4 Cup (16 tbs) (Filling) | |
| Raspberries | 3 Cup (16 tbs) (Filling) | |
| Raspberry | 1 Cup (16 tbs) (Filling) | |
Directions
Preheat oven to 375 °F (190 °C).
Crust Butter bottom of a spring form cake pan.
Set aside.
In a bowl, mix flour, sugar and lemon peel.
Add butter, mixing until granular.
Set aside.
In a second bowl, whip egg yolk and vanilla extract.
Fold into pastry crust.
Press one third over bottom of pan.
Wrap remainder, setting aside.
Bake bottom crust (without sides of pan) around 6 minutes or until golden brown.
Remove from oven.
Let cool.
Butter sides of pan.
Attach to bottom.
Line with crust, up to 2 inches (5 cm) from top.
Set aside.
Filling In a large bowl, whip cheese and lemon peel until creamy.
Fold in sugar and flour.
Whip.
Set aside.
In a second bowl, mix 2 eggs, egg yolk and vanilla extract.
Fold into cheese mixture.
With a spatula, lightly blend in milk.
Pour into crust.
Bake in oven 30-40 minutes.
Remove from oven.
Let cool 30 minutes.
Unclip pan.
Let cake cool 30 more minutes.
Wrap cake.
Refrigerate 2-3 hours.
Remove cake from refrigerator.
Decorate with raspberries.
Cover with raspberry glaze.
Return to refrigerator until glaze sets.
Crust Butter bottom of a spring form cake pan.
Set aside.
In a bowl, mix flour, sugar and lemon peel.
Add butter, mixing until granular.
Set aside.
In a second bowl, whip egg yolk and vanilla extract.
Fold into pastry crust.
Press one third over bottom of pan.
Wrap remainder, setting aside.
Bake bottom crust (without sides of pan) around 6 minutes or until golden brown.
Remove from oven.
Let cool.
Butter sides of pan.
Attach to bottom.
Line with crust, up to 2 inches (5 cm) from top.
Set aside.
Filling In a large bowl, whip cheese and lemon peel until creamy.
Fold in sugar and flour.
Whip.
Set aside.
In a second bowl, mix 2 eggs, egg yolk and vanilla extract.
Fold into cheese mixture.
With a spatula, lightly blend in milk.
Pour into crust.
Bake in oven 30-40 minutes.
Remove from oven.
Let cool 30 minutes.
Unclip pan.
Let cake cool 30 more minutes.
Wrap cake.
Refrigerate 2-3 hours.
Remove cake from refrigerator.
Decorate with raspberries.
Cover with raspberry glaze.
Return to refrigerator until glaze sets.
Chef
