John Myers
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Raspberry Cheesecake Tartlets with Crunchy Sour Cream Ice Cream on Elderberry Sauce
The perfect raspberry cheesecake tartlets with crunchy sour cream ice cream on elderberry sauce recipe with a picture and simple step-by-step instructions.
For the crunchy sour cream ice cream
- 100 g Melt butter
- 200 g Sugar
- 3 tbsp Strength
- 600 g Cream cheese
- 150 g Cream
- 1 Pc. Egg
- 2 tbsp Lemon juice
- 250 g Sour cream
- 100 g Raspberries
- 100 g Raffaello
- 1 packet Vanilla sugar
- 600 g Sour cream
- 80 g Powdered sugar
- 0,5 Pc. Vanilla pod scraped out
- 2 tbsp Lime juice
- 300 ml Cream
- 1 tbsp Candied roses
- 50 g Meringue
- 0,5 tsp Vanilla flavor
- 2 tbsp Potting
For the elderberry mirror
- 500 ml Elderberry juice
- 250 g Preserving sugar
- 0,5 tsp Cinnamon
Raspberry Cheesecake Tart
- First grind the shortbread biscuits and mix with the melted butter. Cover the bottom of a springform pan (26 cm diameter) with this mixture and bake it in the oven at 180 degrees for 5-10 minutes. For the first layer of cheesecake, stir together the sugar, starch, cream cheese, low-fat quark, cream, egg and lemon juice until smooth. Spread this mixture on the biscuit base and bake again for 50 minutes. For the top layer of cake, mix the sour cream, raspberries, Raffaelo (remove the almonds beforehand), sugar and vanilla sugar. Use more or less sugar depending on your taste. Spread the mixture on the cheesecake layer and bake for another 10 minutes.
Crunchy sour cream ice cream
- First grind the meringue and mix all the ingredients together. Let the mixture freeze in an ice cream maker for about 40-45 minutes. Sprinkle candied roses and crushed meringue pieces over the ice as a decoration.
Elderberry mirror
- Bring the elderberry juice together with the preserving sugar and cinnamon to the boil and continue to boil for about 5 minutes. Pour the liquid into screw-top jars and allow to cool.
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