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Cheesecake with raspberries coulis

Cheesecake with raspberries coulis

Preparation : 15 min Resting : 2 hr
Cooking : - Equipment : tart tin with removable base
Difficulty :
Rating :
 1 rates
Download the recipe :

Serves 4-6 :
200 g speculoos biscuits
100 ml single cream
50 g icing sugar
500 g de mascarpone  
50 g melted butter 
3 lime (untreated)
Raspberry coulis
500 g raspberries
150 g caster sugar  
Few drops lemon juice  
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.
Chef’s tip

for a red berry coulis, replace half the raspberries with strawberries.
The coulis will be even better if you use the Smoothiemix accessory.


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