Raspberry Valentine's Cheesecake

Name: Raspberry Valentine's Cheesecake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 250 g Cream cheese; 90 ml Heavy cream; 1~1 1/2 portions (60 ml) Egg white; 6 tbsp Powdered sugar; 2 tbsp Plain yogurt; 50 ml Lychee liqueur; 1-2 drops Rose essence; 60 g Raspberries (fresh or frozen); 1 slice, 7 mm thick Sponge cake (see page 15 for instructions); Raspberries, mint leaves, and powdered sugar for garnish, to taste each

A romantic pale-pink cheesecake with sweet-tart raspberry flavor.

1h 0m

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Ingredients

Cream cheese 250 g

Heavy cream 90 ml

Egg white 1~1 1/2 portions (60 ml)

Powdered sugar 6 tbsp

Plain yogurt 2 tbsp

Lychee liqueur 50 ml

Rose essence 1-2 drops

Raspberries (fresh or frozen) 60 g

Sponge cake (see page 15 for instructions) 1 slice, 7 mm thick

Raspberries, mint leaves, and powdered sugar for garnish to taste each

Instructions

Prepare the base cake

Lay the sponge cake into the mold.

Make the batter

Place the cream cheese in a mixing bowl and slowly whisk it until smooth; then add the powdered sugar, egg white, yogurt, heavy cream, lychee liqueur, and rose essence in order, making sure to mix thoroughly after each addition.

Add raspberries

Place the raspberries in a heatproof container and microwave for 1 minute, then add them to the batter and stir to combine; strain through a sieve and pour into the mold.

Bake

Place in the oven with about 1 cm of hot water poured into the baking tray; bake at 200°C for 10 minutes, then lower the temperature to 110°C and continue baking for 30 minutes. Once cooled, place the entire mold in the refrigerator for 3-4 hours. Finally, garnish with raspberries, mint leaves, and powdered sugar.