Ni ciskek yg tak payah masuk oven..
da siap adun trus masuk esbok..
nyaman je rasanya...
resepi ni kwn kt opis yg bg so cnp aje...
kirenya untuk sminggu ni dessert ciskek ni ajela ...
NO BAKE RASPBERRY RIPPLE CHEESCAKE
You will need :
125 gram butter (4 oz)
250 gram digestive biskut(8 oz)
450 gram creamcheese (16 oz)
225 gram caster sugar ( 7 ½ oz)
60 gram icing sugar (2 oz)
300 gram fresh raspberry (10 oz)
400 ml double cream (14 Fl oz)
1 tsp pure vanilla essence
How to make it :
1. Put the biscuit in a beg. Then use a rolling pin to roll and crush them into crumbs.
2. Melt the butter in a pan. Tip the crushed biscuit into the butter and stir throughly.
3. Line a 20cm (8 in) cake tin (one with a removable base), with cling flim.Spoon in the biscuit mixture,
press it flat with a masher, and pop in the fridge.
4. Make raspberry puree.Bringing the raspberry n icing sugar to the boil then simmering for 10 minutes. Cool then press through a sieve.
5. Mix together the cream cheese, caster sugar and vanilla essence. Whip the double cream until stiff then fold into the cheese mixture.
6. Spread topping on the biscuit base- use about ¾ of the cheese mixture. Then blob on ¾ of the puree and swirl it into the cheesecake mixture.
7. Gently spread on the remaining cheesecake mixture. Drizzle on straight lines of raspberry puree. Pull a skewer across the lines for a feathered effect.
8. Leave the cheesecake in the fridge for at least hours or overnight.
* untuk topping atas tu seri guna jem raspberry aje...