עוגת גבינה אפויה הפוכה ללא אפייה עם ביסקוף ופירות יער

מצרכים

• 1 pack Biscoff biscuits (about 250 g)
• 90–100 g unsalted butter, melted
• 300 g frozen raspberries
• 60 g sugar (adjust to taste)
• 1 tbsp lemon juice
• 2 tsp cornstarch
• 2 tbsp water
• 300 g cream cheese (room temperature)
• 250 ml whipping cream (cold)
• 70 g powdered sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

אופן ההכנה

1. Crush the biscuits into fine crumbs.
2. Mix with the melted butter.
3. Press firmly over the cheesecake filling to form the base.
4. Refrigerate
5. Berry Layer
6. Combine raspberries, sugar, and lemon juice in a saucepan.
7. Simmer for 5–7 minutes until the berries soften.
8. Mix cornstarch with water and stir into the berries.
9. Cook another 1–2 minutes until thick.
10. Cool completely
11. Cheesecake Filling
12. Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
13. In a separate bowl, whip the cream to stiff peaks.
14. Fold the whipped cream gently into the cream cheese mixture.
15. Spoon the filling over the chilled Biscoff base , add berry sauce, pour again the rest of the cream cheese mixture
16. Chill
17. Refrigerate for at least 8 hours, preferably overnight.
18. To Serve
19. Run a knife around the edges.
20. Place a serving plate over the cake.
21. Carefully invert.
22. Remove the pan and plastic wrap
23. Tips
24. Chill the mixing bowl before whipping the cream for the best volume.
25. Let the cheesecake sit at room temperature for 10–15 minutes before serving
26. This cheesecake has a buttery Biscoff crunch, a light and creamy filling, and a tangy raspberry topping that balances the sweetness beautifully.