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Tempo de preparo

1 hour(s)


10 servings

Carla Martins

  • Ingredients
  • Recipe
  • 300 g cream cheese 150 g sugar 12 g colorless gelatin powder 150 ml fresh cream 1 teaspoon vanilla essence 3 tablespoons lemon juice 1 packet of saltine crackers 50 g melted butter 100 g frozen raspberries 90 g sugar50 ml of water1 to taste
  1. Blend the cookies in a blender until crumbs form, place the crumbs in a bowl and add the melted butter. In a 20 cm round shape with a removable bottom, form the base of the cheesecake by squeezing the dough with your fingertips or the bottom of a glass. Heat the cream cheese in a bain-marie, add the sugar, lemon juice and essence, hydrate the gelatin in 2 tablespoons of cold water. When it becomes consistent, add 50 ml of very hot water to melt, mix the gelatin with the cream, change the bain-marie to cold water to cool the cream, but without freezing so it doesn't take on consistency. Whip the fresh cream until stiff peaks form, mix half of the whipped cream into the cream, then pour the mixture over the remaining whipped cream, mix until well incorporated. Place the cream on the biscuit base and refrigerate for 1 hour.

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