Raspberry cheese cake
* 3 eggs
* 2/3 cup flour
* 2/3 cup granulated sugar
* 3 tablespoons cocoa
* 1/2 teaspoon baking powder
* 2 tablespoons oil
* 500 g of raspberry
* 2 tablespoons granulated sugar
* 150 ml of water
* 1.5 raspberry jelly
* 500 g of white cheese
* 200 g mascarpone
* 200 g of natural yoghurt
* 120 g icing sugar
* 4 teaspoons gelatine
* Raspberries for decoration
In the first (and preferably the day before) prepare raspberry “insert”.
Raspberries and sugar, mix blender.
In 150 ml of boiling water dissolve 1.5 packs raspberry jelly and pour it into the raspberries.
The bottom of springform pan with a diameter of 18 cm teaches film (so that its edges extend beyond the ring of springform pan) and pour into the raspberry jelly. Put gently into the fridge and leave to solidify (preferably overnight).
On the second day we prepare sponge cake. Whip eggs and sugar for about 5 minutes and then add all the remaining ingredients and stir only until the merger. Put in to pan form with a diameter of 22 cm and bake at 180 degrees about 15 minutes. Dough leave to cool completely.
In 100 ml of hot water spread gelatin. Mix it.
Mix the cheese with mascarpone, yogurt and sugar and then slowly add a gelatin.
Make 2 layers of curd (1/3 and 2/3).
Put all together biscuit, 1 layer of curd, layer raspberry, 2 layer of curd.
Cover raspberry on a side with curd.
Cheesecake put in the fridge at least for 3-4 hours.
Decorate with fruit.