Raspberry CheesecakePastry recipe
- 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.
- 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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