Delicious desserts sweeten the day and make us happy. Crispy soil, wonderfully light cream - everyone loves cheesecake! The popular classic cake always tastes good and is the perfect companion for the afternoon coffee! In addition to the basic recipe that we all know and have made a hundred times, there are now countless variants that are just as tasty. If you want to conjure up something delicious for dessert on the quick ones, then you are just right with us! Read on and try today for the best raspberry cheese cake in the glass! But we have to warn them - there is a risk of addiction.
Raspberry cheesecake in the glass
Our raspberry cheese cake in the glass tastes really seductive and is perfect for the next coffee gossip with the girls! Or why not as a special Mother's Day dessert in the glass? But no matter what occasion - we love this cheesecake and can eat it every day and at any time of the day!
Ingredients
Boden:
- 150 grams of butter cookies or ice waffles
- 50 Gramm Butter
Cheesecake cream:
- 80 grams of sugar
- 300 grams of cream cheese
- 100 Gramm Mascarpone
- 1 tablespoon of cornstarch
- 2 owner
- 1 tablespoon of grated lemon peel
- 1 TL Vanilleextrakt
Beeren-topping:
- 200 grams of raspberries
- 10 grams of sugar
- 20 ml freshly pressed lemon juice
preparation
- For the floor, crumble the waffles or cookies with a shredderer or the rolling pin.
- Melt the butter in the microwave and stir into a sticky mix with the cookies.
- Spread the mixture on 4 ovenproof glasses and place in the fridge.
- Preheat the oven to 150 degrees.
- Put the sugar and eggs in a bowl and hit the hand mixer for 2-3 minutes.
- Add cream cheese, mascarpone, lemon zest and cornstarch and stir everything into a smooth cream.
- Put the mixture on the biscuit floors and smooth out.
- Place the glasses in a baking dish and fill them with water to the edge.
- Bake for about 30-35 minutes and let it rest in the stove switched off for another 5 minutes.
- In the meantime, bring raspberries, sugar and lemon juice into a small saucepan and on medium heat to boil while stirring.
- Let it cool slightly and puree with the blender.
- Spread the raspberry cream on the cheesecake and top with fresh raspberries and some mint as you like.
- Place the raspberry cheese cake in the glass in the fridge for 30 minutes and enjoy!
Refine the cheesecake
Like most recipes, you could also refine the raspberry cheesecake in the glass to your heart's content. The classic cake is available in a wide variety of variants, so it never gets boring. If you don't have raspberries, you can also take strawberries or another type of fruit of your choice. A rhubarb cheese cake in the glass also tastes particularly good in spring. If you like a little chocolate, you can pour the cheesecake over with melted chocolate or use oreo cookies for the floor. As you can see, there are absolutely no limits to your imagination.
