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Cheesecake with raspberries coulis


Preparation : 15 min Resting : 2 hr
Cooking : - Equipment : tart tin with removable base
Difficulty :
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for Serves 6 :
200 g speculoos biscuits
100 ml single cream
50 g icing sugar
500 g de mascarpone  
50 g melted butter 
lime (untreated)
Raspberry coulis
500 g raspberries
Few drops lemon juice 
150 g caster sugar  
1Break the biscuits and blix them with the butter in the main bowl with the metal blade.
2Spread this crumb mixture over the base of the tart tin.
3Zest the limes and juice two of them.
4Whip the mascarpone, single cream, icing sugar and lime zest and juice in the bowl with the whisk.
5Using the spatula, spread this mixture on top of the crumb base.
6Chill for at least 2 hours.
Raspberries coulis
1Wash the raspberries.
2Put the raspberries and sugar in the main bowl with the metal blade.
3Add a few drops of lemon juice. Blend for 1 minute.
4Taste the coulis and add a little sugar, if necessary.
5Pass the coulis through a sieve to remove the pips.
6Store in the fridge.

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