Sarah's kitchen - Cheesecake
For dinner, I tried to do something I never did, but I accept every challenge, of course I couldn't do this alone, so my sister helped me. For dinner, I decided to make cheesecakes. Since I'm making it for the first time, I can say that it turned out to be satisfactory and that it's not difficult to make.
Mix all three ingredients and make a mixture that you will spread all over the pan, this mixture serves as a base to which you will later add 2 more fillings that will delight you.
I first mixed butter and ground biscuits, I have to admit it was fun because I felt like a kid in kindergarten playing with plasticine. And that's one of the reasons why I love the kitchen because I can act like a child and not bother anyone, I spread the positive energy that my masterpieces absorb later :D
Then I felt sorry for that mixture with a phantom, not much just so it wouldn't be dry. It turned out great, I could only eat the base, but of course, I won't because I don't stop there. I spread it all together all over the pan.
I poured gelatin into a sherpa and poured 400ml of water over it, put it on the stove, and stirred non-stop until the water started to boil. It must be mixed continuously so that no lumps form. This is one way, and the other way is to put gelatin in salt and pour 4 tablespoons of water over it, let it swell, and only then add another 400ml of water. I let it cool while I prepared the filling.
I put sugar, mascarpone cheese, and sour cream in a bowl, I mixed it all until the sugar completely melted, I added sweet sour cream to it and mixed it all again, then I poured the cooled gelatin into that filling to make it thick. Mmmmm ... and this looks delicious, and I could eat this separately, but I can't imagine the taste of all this together.
I poured the finished filling over the base and put it to cool to tighten and be ready for the final phase, it takes a little longer, I was impatient and put it in the fridge.
I used raspberries for the fruit filling, which I covered with sugar and put on a stopper to dissolve, never add water or anything like that because the fruit will just release its juice and will be liquid enough.
Oh, look at the miracles, the white filling has tightened, it's time, the beginning of the end has come, and I'm getting more and more impatient.
I fill the white filling with a fruit filling that smells beautiful and gives it an amazing color, and I believe the taste
The end :D
Knead the biscuits, Fanta, and butter that have been at room temperature for several hours with your hands and dip them into the mold with your hands for the base.
Whip the sweet-sour cream with a mixer with sour cream, mascarpone cheese, and sugar. In another store the gelatin. Combine these two mixtures.
Pour 4 tablespoons of cold water over the gelatin and leave it to swell for about 10 minutes. Then heat it on the fire to the boiling point (it must not boil). Pour in the mixture with cheese and sweet-sour cream and mix everything together, then put the filling over the crust.
Put raspberries and sugar to boil for about 10 minutes. Pour 2 bags of gelatin with 8 tablespoons of cold water and leave for 10 minutes to swell. Then heat to the boiling point, but it must not boil the same as in the previous procedure. Add the dissolved gelatin to the bowl with the raspberries and leave for about an hour to cool.
Pour filling II overfilling I and leave it in the fridge for a few hours to harden everything.