CHEESECAKE WITH RASPBERRY MOUSSE
· 750 g curd cheese, minced at least 2 times
· 250 g mascarpone cheese
· 300 g sweetended condensed milk
· 2 heaped Tbs potato starch
· 4 eggs
· 5 TBs caster sugar
· 2 tsp vanilla sugar
· 250 g digestive/butter biscuits/Oreo
· 100 g butter (melted and cooled)
Raspberry mousse: (Blend raspberries with a sugar. Dispose of pits.)
· ½ cup of raspberries
· 2 Tbs caster sugar
All ingredients should be at room temperature.
Crush biscuits in a food processor. Alternatively, place biscuits in a strong, sealed plastic bag and crush well with a meat mallet or rolling pin. Add butter and mix well until thoroughly combined. Use the back of a metal spoon to press the biscuit mixture evenly over the inside of the prepared pan (24 cm), starting with the side. Place in the fridge for 20 minutes or until the base is firm.
Beat eggs with sugar. Add curd and mascarpone cheese, condensed milk and potato starch. Mix together. Pour cheesecake mixture into the crust and spread evenly over bottom. Now, take a tsp and add raspberry mousse onto the mixture (try to do dots). Take a toothpick or sharp pointy knife and begin to make a fancy pattern (don't lift the toothpick out until you finish the last circle).
Leave to cool. Chill in the fridge.
Bake at: 160ºC/320ºF for about 60 minutes.