We have a recipe with red sauce that will enchant everyone with its appetizing appearance! With the raspberry cheesecake recipe, you will cheer up your tea times and make even those who do not like cheesecake love this flavor. Even if the preparation will tire you a little, your eyes and palate will feast with the delicious dessert that comes out afterwards. Here is one of our recipes that you cannot get enough of: Raspberry cheesecake recipe.

Cut the baking paper to cover the side walls of the mold. Cover the base and edges with baking paper.

Then cover the bottom base of the mold with aluminum foil to ensure water proof. Mix the raspberries with half a glass of sugar and a glass of water and put them in the fridge.

For the base of the cake, pass 2 packs of whole wheat biscuits through the rondo. Add 125 grams of melted butter on it and pass the rondo with the biscuits. Spread the biscuit mixture on the mold you have prepared by pressing it well with a spatula oglass. Try to create a smooth surface. Leave the cake base with its mold in the refrigerator to rest. For the cheesecake cream; Put 3 eggs, 600 grams of mild cream cheese, 1 glass of granulated sugar, 1 box of liquid cream, 1 lemon zest and juice, 1 pack of vanilla, 1 tablespoon of starch in a bowl. Mix with the mixer until smooth. Pour the cream mixture into the mold you took out of the refrigerator. Place the mold in a deep baking tray filled with water, for 25 minutes at 180 degrees; Cook at 150 degrees for 25-30 minutes. Then, turn off the oven and leave it in the oven for an hour. This way the cheesecake will be cooked without cracking. While the cheesecake is cooling outside, start preparing the farmbuazed sauce. Crush the raspberries you take out of the fridge with a blender. Open 2 tablespoons of starch in a bowl with a cup of water.