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Raspberry cheesecake

Label tagatesse
4 uur
medium
medium

Preparation

1

Crush the biscuits to fine crumbs. Melt the butter and stir in the biscuit crumbs. Combine well. Line a spring-form cake tin with greaseproof paper and press the biscuit mixture firmly down into the base to create an even layer.

2

In a bowl, mix together the yogurt, Philadelphia cream cheese, Tagatesse and lemon zest. Stir well.

3

Soak the gelatine leaves in cold water. Remove the gelatine leaves from the water, give them a good squeeze and put them in a pan on a low heat. Add the lemon juice to the pan. Stirr until the gelatine has dissolved. Pour the gelatine mixture into the yogurt-cream cheese mixture and stir well.

4

Spoon the creamy mixture onto the biscuit base and leave to set in the fridge for at least 4 hours.

5

Blend the slightly thawed raspberries and spread the coulis over the top of the cheesecake and garnish with fresh raspberries.

Ingredients

8
People
  • 150 g tagatesse speculoos biscuits
  • 100 g butter, melted
  • 150 g natural yogurt of choice
  • 150 g philadelphia natural cream cheese spread
  • 25 g tagatesse
  • 1 piece zest of one lemon
  • 5 pieces gelatine leaves
  • 3 tablespoons lemon juice
  • 200 g raspberries, frozen
  • 4 tablespoons strawberry/raspberry jam damhert
  • 400 g fresh raspberries

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