Today we brought you the way to make a rainbow cheesecake with raspberry, strawberry, and sour lemon, from the new and delicious international desserts with a wonderful mixture between delicious strawberries and raspberries with the taste of delicious cheese and sour lemon .. Prepare it with easy and simple steps.
Ingredients for making rainbow cheesecake with raspberry, strawberry, and lemon:
150 g biscuit
70 g butter, melted
200g frozen raspberry
200g fresh strawberries, chopped
1 tablespoon caster sugar
2 packs x 250g cream cheese, at room temperature
300 g sour cream
100g (½ cup) caster sugar, extra
200 grams of melted white chocolate
1 tablespoon gelatin powder
2 tablespoons of water, boiled
Food colorant (red, pink, and green)
1 sour lemon, with the zest of finely grated, juiced
Double whipped cream, to serve
Fresh strawberries, halved, to garnish
Raspberry, halved, to garnish
Strawberry and cream balls, for garnish
Tools:
Round cheesecake pan (base size 18 cm)
How to make a rainbow cheesecake with raspberry, strawberry, and lime:
Grease the base and the sides of the pan with parchment paper.
Grind the biscuits in a food processor until well crushed. Add butter. Continue mixing until well combined. Spread the mixture at the bottom of the mold. Put the mold in the refrigerator for 30 minutes.
Meanwhile, cook the raspberry in a saucepan over low heat for 2 minutes or until it starts cracking. Squeeze the raspberry through a fine sieve into a bowl (you will need 125ml of liquid). Leave it aside.
Put the strawberries and sugar in a saucepan over medium heat and leave with stirring for 5 minutes or until it becomes pulp. Squeeze through a fine sieve into a bowl (you will need 125ml of liquid). Leave the mixture aside.
Whisk cream cheese, sour cream, and extra sugar in a food processor until the consistency is smooth. Add the chocolate and continue to whisk until combined.
Sprinkle gelatin over boiling water in a small jug and stir until completely dissolved. With the mixer turned on, add the gelatin mixture to the cream cheese mixture in a steady thin stream. Divide the mixture between 3 dishes.
Add raspberry puree to one bowl with a little red food coloring. Add the mashed strawberries to another bowl with a little pink food coloring.
Add lemon peel and juice to the last bowl, along with a little green food coloring.
Pour the strawberry mixture over the base of the biscuit. Refrigerate mold for 30 minutes or until firm. Pour the lemon layer, then refrigerate the pan for 30 minutes or until firm.
Pour the raspberry mixture, then put the pan in the fridge for 4 hours or until the cheesecake is completely firm.
Place the cheesecake on a serving plate. Serve with cream, fresh raspberry, and candy balls.