Cheesecake on crumbly dough with tipsy raspberries

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 3
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 150 g Butter
  • 250 g Ladyfingers
  • 3 sheets white gelatine
  • 500 g Mascarpone
  • 500 g Low-fat curd
  • 6 TABLESPOONS Sugar
  • 7-10 Tbsp Juice of 1 lemon
  • 200 g Whipped cream
  • 600 g fresh raspberries
  • 4 TABLESPOONS Raspberry Spirit
  • 7-10 Tbsp some Amarettini
  • 7-10 Tbsp Peppermint

Directions

  1. 1

    Melt the butter. Finely crumble the sponge finger and knead with the butter. Place a springform ring (26 cm Ø) on a cake plate and press the crumbs evenly onto the base. Put them in a cold place. Soak the gelatine in cold water.

  2. 2

    Mix mascarpone, quark, 5 tablespoons sugar and lemon juice. Squeeze the gelatine, dissolve over low heat. Stir 2-3 tablespoons of mascarpone cream into the gelatine, then stir the gelatine into the mascapone cream. Whip cream until stiff and fold into the cream. Sort out the raspberries and carefully fold half of them into the cream. Spread the cream on the cake base and smooth it down. Refrigerate for another 2-3 hours. Shortly before serving, put the remaining raspberries in a bowl. Add the remaining sugar and raspberry brandy. Loosen the edge of the springform pan.

  3. 3

    Refrigerate for another 2-3 hours. Shortly before serving, put the remaining raspberries in a bowl. Add the remaining sugar and raspberry brandy. Loosen the edge of the springform pan. Drain the raspberries a little and place them on the cake. Coarsely crumble the Amarettini and sprinkle over the raspberries. Decorate with mint

  4. 4

    waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
480 kcal
CARBS
26 g
FATS
35 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCakeCake

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