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Cheesecake with lemon and raspberry

Cheesecake with lemon and raspberry

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  • Wheat:
  • 125 g butter
  • 230-240 g flour
  • 1 or
  • 1 tablespoon sugar
  • 1 tablespoon powdered sugar
  • peel from 1/2 lemon
  • juice of 1/2 lemon
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • Cream:
  • 500 g sweet cottage cheese
  • 400 g sour cream
  • 250 g sugar (or to taste)
  • 2 vials of vanilla essence
  • 2 tablespoons lemon juice
  • 4 eggs
  • frozen or fresh raspberries
  • mint leaves

Method of preparation


Mix the butter with the sugar and salt.

Put the beaten egg, lemon peel and baking soda in the juice of 1/2 lemon.

Gradually add the flour and mix, and then start kneading the dough with your hands. If you find it sticky, add a little more flour until it sticks to your hands.

Wrap the dough in cling film and refrigerate for 1 hour or 20-30 minutes in the freezer (if you are in a hurry).

Remove the dough and spread it with the rolling pin in a thin round sheet that we will put in a round tray lined with baking paper.

Prick the top with a fork from place to place and fill it with cream: mix in a bowl the cottage cheese with the sugar and then add the sour cream.

Add eggs one at a time, stirring with a fork, and at the end, add lemon juice and essence and mix until smooth.

Pour the cream over the top of the pan and put the pan in the preheated oven for about 1 hour on low heat.

When the cream has a glossy film on top (it is bound) turn off the heat and leave to cool in the oven.

After it has cooled, transfer it to a plate, garnish with raspberries and mint leaves and store in the refrigerator.

I invite you to dessert! <3

If you liked our recipe "Cheesecake with lemon and raspberry" don't forget to review it.

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Comments (47)

Method of preparation

We mix with our fingers the ingredients of the countertop (ground almonds, cocoa butter and quinoa flakes), until we obtain a mixture with the appearance of crumbs. Press the composition on the bottom of a ring tray to obtain a solid cheesecake base.
Drain the tofu and lightly crush it. Drain the almonds and peel them. Put all the ingredients in a blender and mix well until you get a homogeneous, dense cream.
Pour the cream into the pan and keep the cake in the fridge for 24 hours (overnight).
We serve the cheesecake the next day, cold.

I used vanilla cream honey from Kzarinne Bio Boutique, both for the delicious taste and for the creamy consistency.

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Similar items:

Grind the biscuits in a food processor or in a rolling pin bag, then add the melted butter and sugar. Mix all the ingredients and then put everything in a tray with a removable ring, 28 diameter. It's getting cold.

Cow's cheese is also given by the robot (optional). Beat the cold cream separately, after about 3 minutes add the sugar and beat it until it is firm. Then mix with the cheese. The gelatin is hydrated according to the instructions, and after hydration it is put in the microwave for 10-15 seconds or on the fire. BE CAREFUL, it should not be boiled. Put the gelatin over the composition above and mix well and then pour it over the cookie sheet.

Put all the ingredients in a saucepan and simmer until it starts to thicken. Using a blender or robot, chop everything and then pass through a sieve. That's if you don't like seeds. We use both options. With the gelatin, proceed as above, only now add it directly to the hot syrup. Pour over the cream cheese. Leave for a while then let it cool for 2 or 3 hours.

Cake with raspberries, lemon and crispy almonds

Very good cake! The crunchy layer with almonds must be very good!

I would also enjoy a slice because I like fruit cakes, and your cake is wonderful.

great! and impressive your gesture!
good luck to your friend & gt: d & lt
kiss you and have a good week!

I die after whatever is crunchy, and if it's with almonds then one more point!

For me, raspberries and lemons are a very successful combination!

I love raspberries! Luckily for me, I have a court in which I ask for some prayers from which I am free from lust. I don't want to use it on cakes. E pu & # 539in & # 259.

So good..I really like the taste of raspberries!

An easy to prepare recipe and definitely DELICIOUS! kiss

The best! I love these cakes. Kiss you

An excellent cake.
Many kisses

A delicious cake. A hug, good day Daniela.

I love fruit cakes, and it is wonderful and full of flavor.

Good friends don't look.
Especially with the technique we have at hand now.
You will see that the distances will not even be observed communicating on the net.
A goodbye so tasty sure made the connection stronger.

Oh, what goodness you have here! I want it too.

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About the author

Hi, it's Paula! I am the author of the blog, the person behind the camera and the one wearing the apron in the kitchen. I invite you to discover the delicacies presented on Enjoy Dessert!

Lemon cake with raspberry jelly

Ingredients: (tray: 18cm & # 8211 3 worktops)
▪️190g flour
▪️120g old
▪️75ml oil
▪️75ml milk
▪️3 eggs
▪️130ml chefir
▪️1 teaspoon baking powder
▪️1 / 2 teaspoon baking soda
▪️1 tablespoon lemon peel


▪️60g old powder
▪️300g mascarpone
▪️200ml whipped cream
▪️1 tablespoon lemon juice

Raspberry Jelly:

▪️200g frozen raspberries
▪️2 tablespoons sugar
▪️4g gelatin
▪️40ml cold water

For syrup: 150ml lemonade (sweetened with honey, I made it from 2 lemons)

Method of preparation:

For starters, we will prepare the countertop. Beat the eggs with the sugar, using a whisk, until they get a creamy consistency. Then add the oil in a thin thread and mix. Next is kefir, milk and lemon peel. At the end, I incorporate the flour, continuously mixing, the baking powder and the baking soda.

I pour the worktop into a shape with a diameter of 18cm. Usually, I bake each countertop separately, using 2 identical trays that are on the same level of the oven. From the above quantities, 3 countertops are obtained. I put them in the preheated oven at 180 ° C for 10-15 minutes. We're trying the toothpick trick.

After the tops are baked, I will let them cool on a grill. I usually make them in the evening to leave them in the fridge overnight. They are much easier to slice after being cold.

The next day, I'll take care of raspberry jelly. I put the gelatin to hydrate in a glass of cold water and leave it for 5-10 minutes. I put the raspberries and sugar on low heat and mix continuously, until I get a slightly coarse sauce, and the raspberries are completely decomposed. I take it off the heat and add the gelatin from the glass, stirring to mix.

Cream it is very simple and prepares in a few minutes. The ingredients must be cold from the refrigerator. Sometimes I choose to put the mixer blades in the freezer for a few minutes before whipping cream. So, I put all the ingredients in a bowl (except lemon juice) and mix until the cream hardens well and no longer flows from the pan. Then I add the lemon juice and mix a little more. Use a cream for quality whipped cream.

How do I assemble the cake?
Grease the plate in which I will place the cake and mount the first top with a little cream. I syrup it with lemonade and spread a layer of cream, using a spatula. Then, using a pos with a round dui, I draw a wall of cream to support my jelly. I placed the raspberry jelly in the middle with a spoon, keeping half of it for the second layer. You can find more details about this process on Instagram.

Refrigerate the cake for 5-10 minutes, in order to harden the jelly a little. Then continue with the next countertop and the last layer of cream and jelly. I do the same, and at the end, I cover the last top using the remaining cream. I even out with a spatula and decorate with lemon slices and fresh fruit.

PS: If you find the cake too complicated, you can try a quick and just as spectacular option: Muffins with raspberry sauce and mascarpone cream