Congratulations on making raspberry cheesecake! I hope it turns out delicious. Here’s a recipe for raspberry cheesecake using the ingredients you mentioned:
Ingredients:
- 4 Alpen bars (crushed)
- 400g quark (or low-fat cream cheese)
- 2 tablespoons of sweetener (adjust to taste)
- 2 teaspoons of vanilla extract
- 2 tablespoons of pink food coloring (optional)
- A handful of raspberries (plus extra for garnish)
- 2 teaspoons of choc shot (chocolate sauce)
Instructions:
- In a bowl, combine the crushed Alpen bars with melted butter or a low-calorie cooking spray until the mixture resembles a crumbly texture.
- Press the Alpen bar mixture into the base of a round springform cake tin or individual dessert glasses. Press it down firmly to create a solid crust. Place it in the refrigerator to set while preparing the filling.
- In a separate bowl, mix the quark (or low-fat cream cheese) with sweetener, vanilla extract, and pink food coloring (if using). Stir until well combined and smooth.
- Gently fold in a handful of raspberries into the quark mixture, being careful not to crush them completely. The raspberries will add flavor and a pop of color to the cheesecake.
- Pour the quark and raspberry mixture over the Alpen bar crust, spreading it evenly with a spatula. Smooth the top surface.
- Drizzle the choc shot over the top of the cheesecake, creating a decorative pattern.
- Place the cheesecake in the refrigerator and allow it to set for at least 3-4 hours, or overnight for the best results.
- Once set, remove the cheesecake from the tin (if using a springform tin) and garnish with extra raspberries.
- Slice and serve chilled. Enjoy your homemade raspberry cheesecake!
Note: This recipe uses Alpen bars, which may vary in size and weight depending on the brand and region. Adjust the quantities accordingly to achieve the desired consistency and taste.
