The big boom about a perfect dessert called “cheesecake” seems to be never-ending. You would hardly find a café without cheesecake being on their menu. We offer you a recipe for its healthier and more nutritious version. Take a moment just for yourself and prepare this delicate curd cheesecake with raspberries! You can enjoy it while reading a book or magazine, watching TV, or with a rich coffee. It’s totally up to you!
Ingredients for the base:
Ingredients for the cream:
- 750 g reduced-fat curd
- 30 g coconut sugar
- 20 g lyophilized raspberries
- 1/2 stiffener
- Flavor Drops in vanilla flavour
Ingredients for the garnishing:
- 200 g fresh raspberries
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Start by preparing the base. Put oats, coconut, syrup, water and softened butter into a blender. Blend it all together properly. The mixture is supposed to be quite sticky. If it is not sticky enough, add a little water. Pour the dough onto the bottom of the cake tin, spread and press it evenly, and put the prepared base into the freezer, so it hardens. Meanwhile, whisk the curd until smooth, add coconut sugar, vanilla flavour drops to taste, and mix the whole mixture well. Prepare the stiffener according to the instructions, and then mix it into the curd cream. Divide the finished cream into two parts. Crush the lyophilized raspberries, and mix them into one half of the cream. Remove the tin with the base from the freezer, spread the raspberry cream on top first, and then the pure curd cream. Smooth it out and put in the fridge overnight. On the next day, garnish the cheesecake with fresh raspberries, serve and enjoy!
We believe that you will soon try our recipe for curd cheesecake with raspberries, and it will be your love on the first bite. Make your loved ones happy too by sharing the recipe with them.