What’s your favorite Summer dessert? Mine must be this Raspberry Cheesecake. It’s sweet, but not too sweet. It has fruit, but not too much 😉 And it’s lighter than many of my other desserts. Perfect for Summer or tea time ^^
What’s inside? Nothing but sweetness and ultimate pleasure 😉
What we need:
- 160 g Biscoff (speculoos)
- 160 g butter
- 250 g fresh raspberries for the bottom + +- 750 g fresh raspberries for the decoration
- 1 lemon
- 350 g cream cheese
- 200 ml cream (to whip)
- 6 sheets of gelatine
- 100 g sugar
- 1 bag of vanilla sugar (+- 8g)
- Some powdered sugar
- spring cake tin
- 1 sheet of parshment paper
- Crunch the speculoos. (You can do this in a bowl or you can use a foodprocessor. I’ve used my new Braun Multiquick 9 and it’s done in seconds. I’ll show you guys later what this baby can do 😉 )
- Melt the butter in a small saucepan or in the microwave.
- Place the spring cake tin on the sheet of parshment paper and draw a circle around it. Cut it out and place in the cake tin.
- Mix together butter and speculoos and poor in the cake tin.
- Push down with your hands (it sticks to spoons so that’s not really handy)
- Set aside in the fridge.
- Soak the gelatine in a bowl with cold water.
- Mix together sugar, vanilla sugar and cream cheese.
- Squeeze the lemon and heat the juice a little.
- Squeeze the gelatine and put them in the bowl with lemon juice. Stir until all is absorbed. If needed, heat the bowl again (not too long).
- Whip the cream.
- Add the lemon juice to the cream cheese mixture and mix well.
- Add the whipped cream one spatula at a time and gently blend together.
- Take the raspberries for the bottom and cut them in half.
- Take the spring cake tin out of the fridge and place the raspberries on the bottom.
- Add the cheesecake and spread evenly.
- Put in the fridge for at least 4 hours or overnight.
- Decorate with raspberries and powdered sugar. (add the powdered sugar just before serving. It’ll dissapear if you do this in advance)
- Share & indulge
Have a delicious day ❤
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