Raspberry cheesecake

Name: Raspberry cheesecake
Total time: 35 min
Yield: 4 Portions
Ingredients: 80g cookies, shredded; 50g butter, molten; 1tsp fresh lemon zest; 200g cream cheese; 100g greek yogurt; 250g cream; 60g powdered sugar; 1.5tsp agar-agar; 1tbsp water; 1Pkg. Bourbon Vanilla Sugar; 100g raspberries (fresh or frozen); 1tsp agar-agar; 1tbsp water; 1Pkg. Bourbon Vanilla Sugar

25—35 Min

Bourbon Vanilla Sugar

This dessert tastes as delicious as it looks. Our raspberry cheesecake is prepared in a jar and can be layered in no time at all. Perfect for the whole family on warm summer days!

Ingredients 4 Portions

80 gcookies, shredded
50 gbutter, molten
1 tspfresh lemon zest
For the filling:
- 200 gcream cheese
- 100 ggreek yogurt
- 250 gcream
- 60 gpowdered sugar
- 1.5 tspagar-agar
- 1 tbspwater
- 1 Pkg.Bourbon Vanilla Sugar
For the raspberry sauce:
- 100 graspberries (fresh or frozen)
- 1 tspagar-agar
- 1 tbspwater
- 1 Pkg.Bourbon Vanilla Sugar

Preparation

1
Firstly, mix the ground biscuits, lemon zest and butter in a bowl. Then spread over the bottom of four glasses.
2
Place the cream cheese, Greek yoghurt, 150 ml of whipping cream and sugar in another bowl and mix for three minutes. Mix the agar-agar and water in a bowl. Heat the remaining whipping cream to a temperature of 85 °C (do not boil). Then add the agar-agar and mix. Pour the whipped cream and agar-agar mixture into the bowl with the cream cheese and mix for one minute. Spread onto the biscuit bases and place in the fridge while you prepare the raspberry filling.
3
Now place the raspberries and sugar in a pan and cook over a low heat for about 15 minutes, stirring occasionally. Then mix the agar-agar and water in a bowl and add to the raspberries. Remove from the heat, leave to cool for five minutes, and spread over the cream cheese. Place in the fridge for a few hours and serve with fresh raspberries.