Raspberry and cheese cake recipe

We do not always feel like lighting the oven to prepare a dessert, but it is not necessary, since we can resort to banks of biscuits or already elaborated sunscoks that today we can easily find in the market. Transform the sponge cake into a delicious raspberry and cheese cake is easier than you think. Thank you to recipes, I can show you how to make a rich raspberry cake and cheese without cooking anything. Lets go for the recipe.

🚻 6 Diners🕘 30m🍵 Post🤯 Dictation Low
Ingredients to make raspberry and cheese cake:
1 package of cenchs type suletillas or an iron of cake
125 milliliters of milk
2 tablespoons of liquor (rum, cointreau …)
2 leaves of jelly
200 grams of cheese cheese philadelphia
175 grams of raspberry jam
150 milliliters of cream to mount (¾ cup)
1 handful of blackberries and fresh raspberries
ADDITIONAL CHARACTERISTICS: Average cost, cold

Ingredients to make raspberry and cheese cake:

1. To prepare our raspberry and cheese cake, we are going to brush the suckling biscu The iron in strips and possibly also cut in half.



Trick: You can replace milk with some juice, orange or pineapple, they are very good for this easy raspberry cake.





2. Next, line a 25 cm long pen mold and capacity for just over a liter with transparent film. Cover the bottom of the mold with the brocked sponge cake strips leaving the wet part of milk and liquor up. Also line the sides of the mold with the biscuits. Reserve.



Trick: If the biscuits stand out from the mold, cut to match.





3. Put to hydrate the two gelatin leaves in water for five minutes.





4. In a bowl put the cream cheese and raspberry jam. Beat with the help of an electric blender with rods.





5. Drain the gelatin and heat a few seconds in the microwave until it has liquefied. Pour into the cheese cream and whipped jam and mix with the help of a spatula.





6. Mount the cream very firm and incorporate into the cream cheese with the raspberry jam. Mix with enveloping movements until it is well integrated. This will be the filling of our Philadelphia and raspberry cheese cake.



Trick: For the cream to mount well, it is preferable to also save the bowl where it is going to ride and the rods of the blender in the fridge a few hours before.





7. Pour the cream into the mold that we had prepared from Plum Cake with the biscuits.





8. Topar with more biscuits brushstrokes with milk and liquor. Keep in the refrigerator until our cheese and raspberry cake without an oven, at least 4 hours.





9. When the raspberry and cheese cake is already curdled, unmold on a rectangular dish and carefully remove the film paper. Decorate with fresh raspberries and blackberries.





10. A fresh dessert that will surely like everyone at home. If you liked the recipe for this raspberry and cheese cake and you want to learn more about my work, I invite you to my blog target = _blank rel = NOFOLOW CLASS = outboundcakes for you.



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