ISSUE 11 • MARCH EDITION
TEJVI TALKS
THE OFFICIAL NEWSLETTER OF TEJVI HOLDINGS LTD.
RECIPE OF THE MONTH
What You Need
Crust:
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2.25 cups (250 grams) of graham cracker crumbs
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1/2 cups of melted butter
Raspberry Sauce:
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340 grams fresh raspberries (1 12oz. containers)
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3/4 cup of granulated sugar
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2 tablespoons of corn starch
Cheesecake:
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750 grams cream cheese 3-8oz packages, room temperature
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1 cup powdered sugar
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3/4 cup heavy whipping cream
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Whipped cream and raspberries for garnish
No Bake Raspberry Cheesecake
Portion Size: up to 12 slices Cook Time: 10 minutes
By Ashley Fehr Prep Time: 20 minutes
Chill Time: 8 hrs Total Time: 8.5 hours
How to Make It
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Line a 8-9" springform pan with parchment paper if desired – optional.
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In a medium bowl, stir together graham cracker crumbs and melted butter. Press firmly into the bottom and ½" up the sides of the springform pan.
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Puree raspberries using a food processor or blender, then strain through a fine mesh sieve to remove seeds.
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Add raspberry puree (you should get about 1 cup puree) to a medium pan, along with ¾ cup granulated sugar and corn starch. Whisk until thoroughly combined.
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Cook over medium heat until thickened, stirring frequently, about 5 minutes. Set aside to cool slightly.
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In a large bowl, beat the cream cheese until smooth with an electric mixer.
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Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated.
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In a separate bowl, whip the cream until stiff peaks form. Fold into the cheesecake filling with a spatula or an electric mixer on low speed.
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Taste filling and adjust sweetness as needed.
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Pour into prepared crust. Top with spoonfuls of remaining sauce, and swirl slightly.
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Refrigerate at least 8 hours, but overnight will give best results.
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Garnish with whipped cream and additional raspberries as desired before serving.
FUN FACT
What Are Crinolines?
We have all seen the photos of the Victorian era women’s outfits with puffy, voluminous and long skirts and dresses. As a part of fashion back then, women would use crinolines - wide steel-hooped cages - underneath their skirts or dresses, to make their outfits look more fashionable. By 1850’s crinolines gained much popularity among women of all classes and ages. Sometimes, the circumference of these cages would reach over 15 feet wide!
However, proven to be extremely uncomfortable and dangerous, they began to lose their popularity in 1870’s and were soon replaced by smaller and safer alternatives.
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