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Before you jump to Strawberry & Raspberry Cheesecake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.

Remember when the only people who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the specialists, to clean up the environment we are all going to have to make some adjustments. Each and every family must start creating changes that are environmentally friendly and they have to do this soon. Here are a few tips that can help you save energy, mainly by making your kitchen more green.

Changing light bulbs is actually as good a spot to begin with as any. Accomplish this for the whole house, not merely the kitchen. You really need to upgrade your incandescent lights with energy-saver, compact fluorescent light bulbs. They cost somewhat more initially, but they last ten times longer, and use much less electricity. Utilizing these longer-lasting lightbulbs has the benefit that many fewer lightbulbs make it into landfills. It goes further than simply swapping the lights, though; turning off lights that aren’t needed is definitely another good thing to do. The family spends a lot of time in the kitchen area, and how frequently does the kitchen light go on in the morning and is left on all day long. And it’s not confined to the kitchen, it goes on in other parts of the house as well. Make a routine of having the lights on only when they are required, and you’ll be amazed at the amount of electricity you save.

The kitchen by itself gives you many small ways by which energy and money can be saved. Efficient living is something we can all accomplish, without difficulty. Largely, all it will take is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to strawberry & raspberry cheesecake recipe. You can cook strawberry & raspberry cheesecake using 17 ingredients and 18 steps. Here is how you do it.

The ingredients needed to prepare Strawberry & Raspberry Cheesecake:

1. Get Crust
2. Get 200 g Digestive Biscuits
3. You need 100 g Cookies
4. Provide 1 tbsp sugar
5. Use 3 tbsp butter
6. Take Cinnamon Powder
7. Get Filling
8. Take 900 g cream cheese
9. Prepare 220 g golden caster sugar
10. Prepare Juice of one lime
11. Get 2 tbsp vanilla extract
12. Use 3 eggs
13. Provide Jelly Topping
14. You need 400 g strawberries
15. Prepare 100 g raspberries
16. Provide 200 g sugar
17. You need Juice of two limes

Steps to make Strawberry & Raspberry Cheesecake:

1. Prepare a spring form cake tin putting a foil of cooking paper in the base and trimming any excess.
2. Pre heat the oven to 180C/160C or 4 on gas. Make sure the shelf is in the middle of the oven.
3. Turn the biscuits and cookies into fine crumbs.
4. Melt the butter and add it to the crumbs, also add the sugar and the cinnamon. Mix it well until the mixture is evenly moistened.
5. Put the crust mixture into the tin pressing against the base and making sure to distribute it evenly in the tin.
6. Bake the crust for 10 minutes and let it cool in a wire rack.
7. For the filling, increase the oven to 220C/200C or 7 on gas.
8. Start mixing the cream cheese until creamy for about 2 minutes. (medium to low speed)
9. Continue to mix and gradually add the sugar, lime juice, the vanilla extract and the eggs. (low speed)
10. Finish whisking until all ingredients are blended, but don't over-beat. The batter should be smooth, light and somewhat airy.
11. Brush some butter in the sides of the spring form tin and add a baking sheet. Pour the filling in, sunk any lumps with a knife and bake it for 10 minutes.
12. Reduce oven temperature to 110C/ 90C or gas ¼ and bake for 25 minutes more.
13. Turn off the oven and leave the door slightly open and let the cheesecake cool inside it for 2 hours.
14. For the topping, in the hob in a low temperature mix the strawberries, raspberries, lemon juice and sugar. Mix it until it is jelly liquid. Let it cool.
15. When the cheeecake is cool spread the topping on top of it over to the edges.
16. Cover it with foil and refrigerate for 8 hours or over night.
17. Run a round-bladed knife around the sides of the tin to loosen the edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the paper out from underneath.
18. Ready!

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