{"id":378,"date":"2020-03-01T17:52:38","date_gmt":"2020-03-01T17:52:38","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=378"},"modified":"2025-02-14T10:19:48","modified_gmt":"2025-02-14T10:19:48","slug":"hindbaercheesecake","status":"publish","type":"post","link":"http:\/\/bakerbyheart.dk\/?p=378","title":{"rendered":"No-bake Hindb\u00e6rcheesecake &#8211; No-bake raspberry cheese cake"},"content":{"rendered":"\n<p>English version further down <\/p>\n\n\n\n<p>Hindb\u00e6r cheesecake, ca 10 prs. Springform p\u00e5 22 cm<\/p>\n\n\n\n<p><strong>Hindb\u00e6rpur\u00e9:<\/strong><br> 350 g hindb\u00e6r (evt. fra frost, givet et opkog)<br> 2 tsk. citronsaft<br> 50 g flormelis<\/p>\n\n\n\n<p>Blend de opkogte og afk\u00f8lede hindb\u00e6r, citronsaft og flormelis til en fin pur\u00e9 i en blender. Si pureen og s\u00e6t den p\u00e5 k\u00f8l.<\/p>\n\n\n\n<p><strong>Kiksebund:<\/strong><br> 75 g sm\u00f8r<br> 150 g digestive-kiks<br><br>Bekl\u00e6d springformen med bagepapir. Smelt sm\u00f8rret i en gryde ved svag varme. Knus kiksene fint og bland dem grundigt med sm\u00f8rret. Pres kiksemassen sammen i bunden af springformen i et j\u00e6vnt lag. S\u00e6t formen i k\u00f8leskabet i min \u00bd time.<br> <\/p>\n\n\n\n<p><strong>Fl\u00f8deostecreme:<\/strong><br> 5 blade husblas<br> 1 uspr\u00f8jtet citron<br> 300 g fl\u00f8deost naturel<br> 150 g sukker<br> 1\u00bd dl piskefl\u00f8de<br> 200 g cremefraiche 18 %<br> 2 pasteuriserede \u00e6ggehvider<\/p>\n\n\n\n<p>L\u00e6g husblassen i bl\u00f8d i en sk\u00e5l med koldt vand i 5 minutter.<br> Riv skallen fint af citronen og pres saften af den. Lun citronsaften i en lille gryde og klem vandet af husblassen og smelt den i citronsaften. Pisk citronskallen sammen med fl\u00f8deost og sukker med en elpisker. Pisk fl\u00f8de og cremefraiche i. Si citronsaften med den smeltede husblas i og pisk massen glat. Pisk \u00e6ggehviderne stive og vend dem forsigtigt i fl\u00f8deostecremen. Tag 2-3 spsk. af hindb\u00e6rpur\u00e9en fra og gem dem. Vend forsigtigt resten af hindb\u00e6rpureen i fl\u00f8deostecremen &#8211; bland det ikke helt sammen, men lad cremen v\u00e6re marmoreret.<br> <br>Fordel fl\u00f8deostecremen oven p\u00e5 kiksebunden og h\u00e6ld den sidste hindb\u00e6rpur\u00e9 over og tegn i den med en tandstikker, s\u00e5 kagen bliver marmoreret p\u00e5 toppen.<br> D\u00e6k den forsigtigt med film og s\u00e6t den p\u00e5 k\u00f8l til n\u00e6ste dag. Pynt evt. med hindb\u00e6r lige inden servering.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">No-bake Raspberry Cheesecake <\/h3>\n\n\n\n<p>Make the cheese cake the day before serving.<\/p>\n\n\n\n<p>Preparation time: 75 minutes + cooling time. <\/p>\n\n\n\n<p>Approx. 10 servings, use a 9 inches pan <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Raspberry Pur\u00e9e<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 cups raspberries (fresh or thawed from frozen)<\/li>\n\n\n\n<li>2 tsp lemon juice<\/li>\n\n\n\n<li>1\/3 cup powdered sugar<\/li>\n<\/ul>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Blend the cooked and cooled raspberries, lemon juice, and powdered sugar into a smooth pur\u00e9e in a blender. Sieve the pur\u00e9e and refrigerate.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Crust<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/3 cup butter<\/li>\n\n\n\n<li>1 1\/4 cups digestive biscuits (crushed)<\/li>\n<\/ul>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Line the springform pan with baking paper. Melt the butter in a saucepan over low heat. Finely crush the digestive biscuits and mix them thoroughly with the melted butter.<\/li>\n\n\n\n<li>Press the biscuit mixture evenly into the bottom of the springform pan. Refrigerate for at least 30 minutes.<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Cream Cheese Filling<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>5 sheets gelatin<\/li>\n\n\n\n<li>1 untreated lemon<\/li>\n\n\n\n<li>1 1\/3 cups cream cheese (plain)<\/li>\n\n\n\n<li>3\/4 cup sugar<\/li>\n\n\n\n<li>2\/3 cup heavy cream<\/li>\n\n\n\n<li>7 oz sour cream (18%)<\/li>\n\n\n\n<li>2 pasteurized egg whites<\/li>\n<\/ul>\n\n\n\n<p>Cover the cake carefully with plastic wrap and refrigerate overnight. Decorate with fresh raspberries just before serving if desired.<\/p>\n\n\n\n<p>Soak the gelatin in cold water for 5 minutes.<\/p>\n\n\n\n<p>Grate the lemon zest finely and squeeze the lemon juice. Warm the lemon juice in a small saucepan and dissolve the soaked gelatin in it.<\/p>\n\n\n\n<p>Beat the lemon zest, cream cheese, and sugar together with an electric mixer. Add the heavy cream and sour cream and mix well.<\/p>\n\n\n\n<p>Sieve the lemon juice with the dissolved gelatin into the cream cheese mixture and beat until smooth.<\/p>\n\n\n\n<p>Whisk the egg whites until stiff and gently fold them into the cream cheese mixture. Set aside 2-3 tablespoons of raspberry pur\u00e9e for decoration and fold the rest gently into the cream cheese mixture, leaving it marbled.<\/p>\n\n\n\n<p>Spread the cream cheese mixture over the biscuit crust and pour the reserved raspberry pur\u00e9e on top. Create a marbled effect by swirling it with a toothpick.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>English version further down Hindb\u00e6r cheesecake, ca 10 prs. Springform p\u00e5 22 cm Hindb\u00e6rpur\u00e9: 350 g hindb\u00e6r (evt. fra frost, givet et opkog) 2 tsk. citronsaft 50 g flormelis Blend de opkogte og afk\u00f8lede hindb\u00e6r, citronsaft og flormelis til en fin pur\u00e9 i en blender. Si pureen og s\u00e6t den p\u00e5 k\u00f8l. Kiksebund: 75 g <br \/><a class=\"more\" href=\"http:\/\/bakerbyheart.dk\/?p=378\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":379,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[88,84],"class_list":["post-378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheesecakes","tag-cheesecake","tag-kager"],"_links":{"self":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=378"}],"version-history":[{"count":2,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/378\/revisions"}],"predecessor-version":[{"id":1498,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/378\/revisions\/1498"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/379"}],"wp:attachment":[{"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=378"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}