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Sweet Raspberry Cheesecake
Tasty dessert
Ingredients
Raspberries 350 g (crushed) Cream cheese 260 g
Heavy cream 130 ml (softly whipped) Butter 60 g
Digestive biscuits 260 (crushed) Mascarpone cheese 260 g
Condensed milk 150 ml
Method
Mix the butter, biscuits and 3 tablespoons condensed milk.
Smooth them with a knife and chill for 40 minutes.
Beat the cream until smooth. Add the remaining
milk and beat until thick. Fold in the raspberries and cream.
Pour over the chilled biscuits base or chill for 6-7 hours or
until mixture set.
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