Raspberry Strawberry Cake

My mother's favourite ice-cream is the old-school Magnolia Raspberry Ripple Vanilla Ice-cream held together by 2 pieces of thin wafers. Inspired by the ice-cream, I have been making her Raspberry Strawberry Cheesecake for her birthday. I know she loves this cake for its sour-sweet raspberry goodness.


Ingredients:
- 250g of digestive biscuits
- 100 g of butter
- 500g cream cheese
- 350ml of whipping cream
- 1 can condensed milk
- 300g of frozen raspberries 
- 2 tablespoons of gelatin
- 8-10 fresh strawberries
- 1/2 cup of sugar 
- 1 teaspoon of vanilla extract 
- 1 tablespoon of corn flour 

Procedures:
1) Crush the digestive biscuits. Melt the butter using microwave. Mix the butter and the digestive biscuits crumbs into texture that resembles wet sand. Press it in a cake tin as the base. 
2) Cut washed strawberries into halves. Arrange it around the side of the cake tin on the biscuit base. 
3) In a saucepan, heat raspberries, sugar, corn flour and water. When it is soften, pass it through a sieve. 
4) Dissolve 2 tablespoon of gelatin in quarter cup of water using a sauce pan. Set it aside.
5) In a mixing bowl, whip 350g of whipping cream until soft peaks soft.
6) In another mixing bowl, whip the soften cheese cream.
7) Add the whipping cream to the cream cheese. Add 1 can of condensed milk to the mixture. Add vanilla extract. Mix well.
8) Add 1 scoop of the mixture to the gelatin. Mix well. Add the gelatin mixture to the cheesecake mix. Mix well.
9) Pour the cheesecake mix to the cake tin. Place it in the freezer for 1 hour. 
10) Take out the cheesecake and pour the raspberry syrup on the cake. Decorate it according to preference. Freeze overnight. 

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