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Before you jump to Strawberry & Raspberry Cheesecake recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
Remember when the only men and women who cared about the environment were tree huggers and hippies? That has totally changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the industry experts, to clean up the natural environment we are all going to have to make some adjustments. This must happen soon and living in methods more friendly to the environment should become an objective for every individual family. Read on for some methods to go green and save energy, generally in the kitchen.
Changing light bulbs is as good a spot to begin with as any. Naturally you shouldn’t confine this to only the kitchen area. The normal light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is actually lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. Making use of these types of longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. Together with different light bulbs, you should learn to leave the lights off if they are not needed. The family spends major time in the cooking area, and how typically does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it happens in other parts of the house as well. Make a habit of having the lights on only when they are necessary, and you’ll be surprised at the amount of electricity you save.
From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably uncomplicated to live green, of course. A lot of it really is simply using common sense.
We hope you got insight from reading it, now let’s go back to strawberry & raspberry cheesecake recipe. You can have strawberry & raspberry cheesecake using 17 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to prepare Strawberry & Raspberry Cheesecake:
- Get Crust
- Use 200 g Digestive Biscuits
- Prepare 100 g Cookies
- You need 1 tbsp sugar
- Get 3 tbsp butter
- Provide Cinnamon Powder
- Provide Filling
- Use 900 g cream cheese
- Provide 220 g golden caster sugar
- Use Juice of one lime
- Provide 2 tbsp vanilla extract
- Use 3 eggs
- Provide Jelly Topping
- You need 400 g strawberries
- You need 100 g raspberries
- Provide 200 g sugar
- Get Juice of two limes
Steps to make Strawberry & Raspberry Cheesecake:
- Prepare a spring form cake tin putting a foil of cooking paper in the base and trimming any excess.
- Pre heat the oven to 180C/160C or 4 on gas. Make sure the shelf is in the middle of the oven.
- Turn the biscuits and cookies into fine crumbs.
- Melt the butter and add it to the crumbs, also add the sugar and the cinnamon. Mix it well until the mixture is evenly moistened.
- Put the crust mixture into the tin pressing against the base and making sure to distribute it evenly in the tin.
- Bake the crust for 10 minutes and let it cool in a wire rack.
- For the filling, increase the oven to 220C/200C or 7 on gas.
- Start mixing the cream cheese until creamy for about 2 minutes. (medium to low speed)
- Continue to mix and gradually add the sugar, lime juice, the vanilla extract and the eggs. (low speed)
- Finish whisking until all ingredients are blended, but don't over-beat. The batter should be smooth, light and somewhat airy.
- Brush some butter in the sides of the spring form tin and add a baking sheet. Pour the filling in, sunk any lumps with a knife and bake it for 10 minutes.
- Reduce oven temperature to 110C/ 90C or gas ¼ and bake for 25 minutes more.
- Turn off the oven and leave the door slightly open and let the cheesecake cool inside it for 2 hours.
- For the topping, in the hob in a low temperature mix the strawberries, raspberries, lemon juice and sugar. Mix it until it is jelly liquid. Let it cool.
- When the cheeecake is cool spread the topping on top of it over to the edges.
- Cover it with foil and refrigerate for 8 hours or over night.
- Run a round-bladed knife around the sides of the tin to loosen the edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the paper out from underneath.
- Ready!
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