Raspberry cheesecake

Raspberry cheesecake


  • 6

    Number of People

  • Affordable


  • Easy


  • Preparation time

  • 3H00

    Rest time


  • 80 g butter
  • 200 g Spéculoos and butter biscuit mix
  • 3 leaves of gelatine
  • 10 cl water
  • 1 lime
  • 600 g fromage frais
  • 150 g raspberries


*Cheesecake was originally a Greek cake, served during the first Olympic Games to give the athletes energy. However, it was New York that gave birth to cheesecake in its current form. With the invention of Philadelphia cream cheese, cheesecake experienced immediate success and popularity at the beginning of the last century. Discover a raspberry-take on this mythical cake.


*1 - Preparing the syrup and the pastry:

*Melt the butter. Crumble the biscuits and mix them with the melted butter. Put the gelatine leaves in the cold water to soften them. Boil the water, sugar, lime juice and zest in a saucepan. Then put the gelatine leaves in the syrup, off the heat, to melt them.

*2 - Preparing the cheesecake:

*Stir the fromage frais until smooth in a salad bowl. Add the raspberries (fresh or frozen), then the syrup. Mix in the different ingredients.

*3 - Assembly and dressing:

*In the assembly circles (or individual moulds), pack the dough made with the biscuits in the bottom, then pour the cheese-based preparation on top. Then leave in the fridge for at least 3 hours. Put the cheesecakes on the plates and carefully remove the circles. Decorate with fresh raspberries and serve immediately.

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