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Strawberry & Raspberry Cheesecake
Strawberry & Raspberry Cheesecake

Before you jump to Strawberry & Raspberry Cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. Read on for some methods to go green and save energy, generally in the kitchen.

A lot of electricity is definitely consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electrical power. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is not really that hard. A lot of it truly is basically using common sense.

We hope you got insight from reading it, now let’s go back to strawberry & raspberry cheesecake recipe. To cook strawberry & raspberry cheesecake you need 17 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to make Strawberry & Raspberry Cheesecake:
  1. Take Crust
  2. Prepare 200 g Digestive Biscuits
  3. Get 100 g Cookies
  4. Provide 1 tbsp sugar
  5. Provide 3 tbsp butter
  6. Provide Cinnamon Powder
  7. Take Filling
  8. Prepare 900 g cream cheese
  9. You need 220 g golden caster sugar
  10. Use Juice of one lime
  11. Take 2 tbsp vanilla extract
  12. Get 3 eggs
  13. Use Jelly Topping
  14. Take 400 g strawberries
  15. Take 100 g raspberries
  16. Prepare 200 g sugar
  17. Provide Juice of two limes
Instructions to make Strawberry & Raspberry Cheesecake:
  1. Prepare a spring form cake tin putting a foil of cooking paper in the base and trimming any excess.
  2. Pre heat the oven to 180C/160C or 4 on gas. Make sure the shelf is in the middle of the oven.
  3. Turn the biscuits and cookies into fine crumbs.
  4. 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.
  5. Put the crust mixture into the tin pressing against the base and making sure to distribute it evenly in the tin.
  6. Bake the crust for 10 minutes and let it cool in a wire rack.
  7. For the filling, increase the oven to 220C/200C or 7 on gas.
  8. Start mixing the cream cheese until creamy for about 2 minutes. (medium to low speed)
  9. Continue to mix and gradually add the sugar, lime juice, the vanilla extract and the eggs. (low speed)
  10. Finish whisking until all ingredients are blended, but don't over-beat. The batter should be smooth, light and somewhat airy.
  11. 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.
  12. Reduce oven temperature to 110C/ 90C or gas ¼ and bake for 25 minutes more.
  13. Turn off the oven and leave the door slightly open and let the cheesecake cool inside it for 2 hours.
  14. 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.
  15. When the cheeecake is cool spread the topping on top of it over to the edges.
  16. Cover it with foil and refrigerate for 8 hours or over night.
  17. 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.
  18. Ready!

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