Junior chef
Utensils
Apron
baking paper
Bowl
Measuring cup
Mixer
Dpringform pan (approx. 24 cm Ø)
Pan
Paring knife
Rolling pin
Rubber spatula
Tablespoon
Timer
Whisk
Kitchen scales
Spoon
Plastic bag
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the base of the springform tin with baking paper,grease the sides of the tin.
Base
Cut the butter into pieces, place in a pan. Melt the butter, leave to cool slightly. Place the cornflakes in a plastic bag, finely crush them with a rolling pin, transfer to a bowl. Pour in melted butter, add icing sugar, mix. Spread the cornflake mixture over the base of the prepared tin, press down well with the back of a spoon.
Cheesecake mixture
Finely chop the caramels. Whip the cream until stiff. Add the cream cheese and icing sugar to a bowl and mix well. Using a rubber spatula, carefully fold in the whipped cream. Add raspberries and caramels, mix. Spread the mixture evenly over the cornflake base in the tin. Cover the cheesecake and chill for at least 4 hrs.
Topping
Put the caramels and cream into a pan, then warm while stirring until the caramels have melted. Remove the pan from the heat. Add cornflakes, mix.
To serve
Remove the tin frame, slide the cheesecake onto a cake plate. Spread the cornflake mixture on top. Decorate the cheesecake with raspberries.
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