Raspberry Cheesecake

Pastry recipe

Serves for 6 people

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Raspberry Cheesecake
 Fabrice Chalaye

Fabrice Chalaye

Passionate about cooking and pastry since early childhood, Fabrice Chalaye gets his NVQ in Cooking in part-time at M. Chartron’s restaurant in Saint Donat and then his HND in 2002. In 2003, he set ...
  1. Biscuit


    • Speculoos - 200g
    • Butter - 80g

    Combine crumbled speculoos and softened butter, place the mixture at the bottom of a baking dish and leave it to set in the freezer.

  2. Cheesecake mix


    • Ambient fruit purée 100% : Raspberry - 150ml
    • Cream cheese - 680g
    • Sugar - 180g
    • Cream - 20cl
    • Vanilla sugar - 7,5g
    • Egg - 3

    Mix the remaining ingredients, pour the mixture over the biscuit then bake at 150°C (thermostat 5) for 40 min. Leave it to cool at room temperature in the oven then store in the fridge for 3-4h, cover with raspberry puree before serving.

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