Recette du cheesecake aux framboises - sans cuisson

ACCESS ALL MY RECIPES: http://bit.ly/sweety-youtube ⇩ FOLLOW ME ⇩ Instagram ►   / jonasszimmer   Facebook ►   / jonaszimmer.sweety   Serves 6 as a cheesecake INGREDIENTS: For the shortbread base: – 100g speculoos cookies – 35g butter – 1g fleur de sel (sea salt flakes) For the cheesecake filling: – 200g cream cheese – 100g white chocolate – 30g sugar – Zest of one unwaxed lime – 150ml heavy cream For the topping: – 300g raspberries – 50ml raspberry coulis – white chocolate (Optional) STEPS: For the shortbread base: Place the speculoos cookies in a freezer bag and crush them using a rolling pin. Pour the crushed speculoos into a bowl, add the melted butter, mix well, and press the mixture into an 18 cm (7-inch) diameter cake tin (line the inside of the tin with acetate film for easy unmolding). Press the mixture down firmly and refrigerate. *Optional: Brush a thin layer of white chocolate over the speculoos (once the shortbread base is completely chilled) to keep it crisp and prevent the raspberries from making it soggy. For the cheesecake filling: In a bowl, combine the cream cheese, melted white chocolate, sugar, and zest. Fold in the whipped cream and use immediately. To assemble: Arrange halved raspberries around the edges of the mold and whole raspberries in the center. Pour the cream cheese mixture over the raspberries and smooth the surface. Using a piping bag and raspberry coulis, create your desired decoration. Refrigerate for at least 2 hours to allow the cream to set. Unmold. Enjoy! 👌 Music: Andrew Applepie - Antartica feat. Redhead Gang