Vanilla custard with raspberry recipe
For 4 servings

Ingredients

35 grams cornstarch
1 egg yolk
1/2 liter of milk
40 grams of sugar
1 packet of vanilla sugar 1 protein
1/4 Room
1 packet of vanilla sugar (to make the cream sweet)
350/500 grams fresh or frozen raspberries (with sugar)

For decoration:
Stiff cream, raspberries

Instructions

Stir in cornstarch and egg yolk in a little cold milk.

Bring the rest of the milk, sugar and vanilla sugar to a boil.

Put the stirred cornstarch under stirring in the boiling milk and let it boil through.

Beat the cream stiff and make sweet with vanilla sugar.

Put half of the cream through the ice-cold custard, mix the raspberries through it and put the custard in compote dishes.

Decorate with cream and raspberry whipped cream.

Note: Do not cook too long.

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Raspberry Cheesecake Recipe

Ingredients

3 gelatine leaves
150 grams of lotus caramelized biscuits (Oreo, wheat biscuit or other biscuits)
30 grams melted butter
350 grams (frozen) raspberries, I have used fresh
And some extra to garnish
1 sachet of vanilla sugar
250 ml whipped cream
4 tablespoons white caster sugar
250 gram Mascarpone
1 spring shape of 22 cm lined with baking paper

Instructions

Soak the gelatin in cold water
Grind the biscuits finely in a food processor and mix
With the melted butter.

Scoop the crushed biscuits in the spring form, press firmly and put half an hour in the refrigerator.
Mash 250 grams of raspberries.

Heat this raspberry mash in a saucepan and loosen the squeezed
Gelatin and the vanilla sugar in it.

Beat the whipped cream stiffly with the sugar.
Fold the mascarpone and raspberry puree gently
Through the whipped cream and mix to a uniform whole.

Scoop the mixture on the cake bottom and leave at least
4 hours covered stiffen in the refrigerator.
Decorate the cake with raspberries.

Tip: Personally, I have used shavings from a Tony raspberry bar.
What tasted good.

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White Chocolate Raspberry Cheesecake with Oreo cookie crust!

Ingredients

For the Oreo Crust:
24 Oreo cookies
1/4 cup unsalted butter, melted

For the White Chocolate Cheesecake Fillig
:(3) 8 oz packages of cream cheese, VERY soft
1 cup full fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 and 1/2 cups granulated sugar
3 tablespoon all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 cup fresh lemon juice
8 ounces white chocolate, chopped, melted and slightly cooled
For the Fresh Raspberry Swirl:
3/4 cup fresh raspberries
3 tablespoons granulated sugar

For the Whipped Cream:
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla

Instructions

Prepare the pan:
Preheat oven to 325 degrees (F). Wrap a 9" springform pan VERY well in multiple layers of heavy-duty tin foil; lightly grease the pan with non-stick spray, and set aside.
For the Oreo Crust:

Add the Oreo cookies to the body of a small food processor or blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.

For the White Chocolate Cheesecake Filling:
Beat the softened cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, and sugar; pulse until well combined. Add in the flour and vanilla and pulse for another 30 seconds, or until the flour has completely disappeared into the batter.

Don't over mix! Using a rubber spatula, fold in the lemon juice and melted white chocolate, stirring gently until combined. Pour the filling into the prepared crust, spread evenly, and smooth the top with a rubber spatula.

Top with the raspberry swirl. Place the springform pan into a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut.

The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake,

loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to eat, simply slice, top with a dollop of whipped cream, and serve!

For the Raspberry Swirl:
In a small food processor or blender, puree the raspberries until completely smooth.

Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake, a few dollops at a time. Use a skewer to swirl the mixture as much or as little as you'd like.

Bake cheesecake as directed above.

For the Whipped Cream:
Place the heavy cream in a stand mixer fitted with the whisk attachment and beat on medium-high until semi-stiff peaks begin to form. Reduce the speed to low and add in the confectioners' sugar and vanilla and beat for another minute or so.

Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.

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