Raspberry Cheesecake – Mom’s Recipes

End each day’s lunch or dinner or special occasions with care. See tips at the end of the recipe.
Enjoy!

Basic Ingredients

• 1 packet of crushed cornstarch biscuits
• 3 and ½ tablespoons butter at room temperature

stuffing ingredients

• 2 pots (300 grams) of cream cheese
• 1 pot of natural yogurt
• 3 eggs
• ¾ cup sugar (tea)
• 2 tablespoons of flour
• 1 Tablespoon Lemon Juice
• 1 teaspoon(s) lemon zest

Ingredients Coverage

• 200 grams of raspberry jam
• 4 tablespoons of water
• Raspberries to decorate (optional)

Base Preparation Mode

1. Mix the ingredients until you get a farofa.
2. Line the base and sides of a 22 cm round spring form tin with a removable base.
3. Book in the fridge.

Preparation Stuffing and Assembly

1. Preheat the oven to 180 degrees C.
2. Except the zest, beat the other ingredients in the blender until homogenized.
3. Remove, add the zest and mix.
4. Cover the reserved dough delicately with the filling and bake in a moderate oven for approximately 50 minutes or until the filling is firm and the surface is slightly golden.
5. Remove from the oven, wait to cool down and take to the fridge for about 3 hours.
6. Boil the jelly with the water over low heat for 2 or 3 minutes or until you get a thick syrup.
7. Wait for it to cool down.
8. Unmold the cheesecake and cover it with the jam.
9. Decorate with raspberries.
10. Serve chilled.

Mother’s Tips

You can replace the raspberry jam with other flavors such as pineapple, orange, peach, etc.

Approximate yield of 10 servings.

See also white chocolate raspberry flan.