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Kiwilimón

Mascarpone Cheese Cheesecake and Raspberry Jelly

Name: Mascarpone Cheese Cheesecake and Raspberry Jelly
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 bar margarine, melted (from 90 g); 5 tablespoons milk light; 1 package Marie biscuit, 170 g; 10 tablespoons Water; 2 envelopes gelatin, of 7 gc / u; 1 package mascarpone cheese, of 226 g; 1 1/2 cups whipping cream; 10 grams Splenda, (Equivalent to 10 g = 100 g of normal sugar); 1 on raspberry jelly, of 35 g; 2 packages raspberry

40 mins

5 mins

Low

4.5

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To print

This cheesecake with mascarpone cheese and raspberry jelly is the ideal dessert for all your guests want to eat an extra slice, as well as delicious is very low in carbohydrates.

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Ingredients

8 portions

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Preparation

Melt the butter in the microwave in 30 seconds.

Grind the cookies in the processor until you get a not-so-fine powder. Pour the powder into a bowl.

Empty the melted butter and the milk to the biscuit, mix perfectly. Add the cookie to a removable mold and match it perfectly. Freeze for 5 minutes.

Hydrate the grenetina with the tablespoons of water and let it rest.

Beat the cream in the blender until it doubles in size and add half of Splenda®. Add the cheese little by little and the rest of Splenda®. Mix gently until everything is incorporated.

Melt the grenetina in the microwave in 5 seconds until it dissolves. It must not be hot.

Add the grenetina to the cheese and cream mixture and incorporate perfectly.

Empty the mixture in the mold where the biscuit base is. Freeze for 20 minutes.

Heat the water in a pot over medium heat and when it breaks the boil add the raspberry gelatin to dissolve. Remove from heat and cool until it is at room temperature.

Mix the gelatin with the raspberries and add it to the mold on the cheesecake and put it to freeze for 10 more minutes.