Mascarpone Cheese Cheesecake with Raspberry Gelatin
This mascarpone cheese cheesecake with raspberry gelatin is the ideal dessert for all your guests to want an extra slice; besides being delicious, it is very low in carbohydrates.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
8
Servings
- 1 stick margarine, melted (90 g)
- 5 tablespoons light milk
- 1 package María cookies, of 170 g
- 10 tablespoons water
- 2 envelopes unflavored gelatin powder, of 7 g each
- 1 package mascarpone cheese, of 226 g
- 1 1/2 cups whipping cream
- 10 grams Splenda, (Equivalent to 10 g = 100 g of regular sugar)
- 1 envelope raspberry gelatin, of 35 g
- 2 packages raspberries
Preparation
40 mins
5 mins
Low
- Melt the butter in the microwave in intervals of 30 seconds.
- Crush the cookies in the processor until you get a not-so-fine powder. Pour the powder into a bowl.
- Pour the melted butter and milk into the cookies, mix perfectly. Add the cookie mixture to a removable mold and compact it perfectly. Freeze for 5 minutes.
- Hydrate the gelatin with the tablespoons of water and let it rest.
- Whip the cream in the mixer until it doubles in size and add half of the Splenda®. Gradually incorporate the cheese and the rest of the Splenda®. Mix gently until fully combined.
- Dissolve the gelatin in the microwave in intervals of 5 seconds until it is liquid. It should not be hot.
- Add the gelatin to the cheese and cream mixture and incorporate perfectly.
- Pour the mixture into the mold with the cookie base. Freeze for 20 minutes.
- Heat the water in a small pot over medium heat, and when it comes to a boil, add the raspberry gelatin to dissolve. Remove from heat and cool until at room temperature.
- Mix the gelatin with the raspberries and add it to the mold over the cheesecake and freeze for another 10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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