Delicious Raspberry Cheesecake
Impress your guests with this delicious raspberry cheesecake. This recipe is simple and easy to follow and will leave you with a classic raspberry cheesecake.
20 mins
Instructions
Crust
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Crush graham crackers in a blender, small bowl or in a food processor until fine.
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Add in melted Emborg Salted Butter and 3/4 of the sugar and blend until well combined.
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Press the graham cracker mixture evenly into the bottom of a round cake pan 20 cm in diameter.
Filling
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Thaw Emborg Frozen Raspberries and blend in a food processor or blender until they are smooth and set aside.
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In a medium size mixing bowl, beat the Emborg Cream Cheese with an electric mixer on low speed until it is light and fluffy.
Add in remaining 1/4 of sugar and continue mixing until the sugar is all incorporated. -
Whip Emborg Whipping Cream until fluffy and gently fold in mixture along with the raspberries.
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Pour it over the crust and cover with plastic wrap. Place in the freezer for about 2 hours, until the topping has become firm.
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Let rest out of the freezer for about 5 minutes before serving.
Enjoy!
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