I have made raspberry rare cheese in the past, but I love the combination of the tartness of the raspberries and the flavor of the cheesecake and the pretty pink color !
▷Ingredients
■Raspberry Raspberry Rare Cheese
70g cookies
20 g unsalted butter
200 g cream cheese
35 g sugar
5ml lemon juice
5 g powder gelatin
30g water
200ml heavy cream
10g sugar
Whipped cream
50 g non sugar yogurt
■Raspberry puree
200 g frozen raspberries
40 g sugar
15 ml lemon juice
3 g powder gelatin
12 g water
▷How to make：
1. Break the cookies into small pieces and blend with melted unsalted butter. Place in a mold.
2. Add sugar and lemon juice to cream cheese and mix well.
3. Add gelatin powder to water, soften, and dissolve in boiling water. Add to the mixture.
4. Beat the cream and sugar in an ice water bath while chilling, add 150g of the cream and mix. Cover with plastic wrap and refrigerate.
5. Place half of the rare cheese mixture on top of the cookies and chill in the freezer for 30 minutes to firm up. Cover with plastic wrap and set aside at room temperature to prevent the remaining rare cheese from drying out.
6. Add frozen raspberries, sugar, and lemon juice to pan. Cook until the raspberry pulp is crushed.
7. Strain to remove raspberry seeds. Sprinkle the powdered gelatin over the water to soften, then add to the mixture.
8. Pour half of the raspberry purée mixture over the hardened rare cheese and chill in the freezer for 30 minutes to harden.
9. Mix the remaining rare cheese with the raspberry purée and pour over the hardened raspberry purée. Refrigerate for 5 hours to harden.
10. Add the unsweetened yogurt to the whipped cream that was chilled in step (4) and whip to stiff peaks. Put the whipped cream into a piping bag fitted with a Mont Blanc pastry clip, and pour the mixture over the hardened rare cheese cake.
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I used an automatic translator, so I apologize if there are any mistakes.