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Raspberry Cheesecake

7 Ingredients
25 Min
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Ingredients(6 people)
300 g cream cheese
35 g sugar
1 egg (medium sized)
80 g speculoos or another butter biscuit
30 g butter melted
125 g raspberries
1 tbsp icing sugar (± 15 ml)
1
Step

Preheat the oven to Th 6 / 180°C.

2
Step

In the EZ Mix N Store 2L, using the KPT Whisk, mix the cream cheese with sugar. Add the egg and whisk again until you have a consistent mixture.

3
Step

Crumble the speculoos biscuit and mix it with the melted butter.

4
Step

Place the SBF Ring on the cold oven rack.

5
Step

Divide the cream cheese mixture into the cavities of the SBF Ring, add the biscuit crumbles on top and pack gently with the Silicone Spatula Thin.

6
Step

Bake for approx. 25 min. Allow to cool before unmolding.

7
Step

In the Smooth Chopper, blend the raspberries with the icing sugar, then sieve through the Chinois to have a seedless coulis.

8
Step

Serve the cold cheesecake rings with the coulis.

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