Cheesecake with raspberries

METHOD

How to make it

1. 01

   STEP 1

   Done

   1. Preheat the oven 160 degrees

2. 02

   STEP 2

   Done

   2. Mix the butter with the sugar and add a little flour. Then gradually add the rest of the flour and the eggs and finally add the salt.

3. 03

   STEP 3

   Done

   3. Mix well and then let it rest

4. 04

   STEP 4

   Done

   4. Cover the baking tin with baking paper, roll out the dough and distribute it over the bottom of the baking tin. Put a piece of baking paper back on there and on top of it the blind bean. Don't make the bottom too thick, in case you have any dough left you can fry it later and use it as a crunch over the cheesecake (very nice)

5. 05

   STEP 5

   Done

   5. Place in the oven during 25-30 until the edges are brown. Remove the blind bean and the top piece of baking paper and bake another one of these 10 minutes until it is dark brown.

6. 06

   STEP 6

   Done

   1. Preheat the oven 120 degrees

7. 07

   STEP 7

   Done

   2. Mix all the ingredients for the cheesecake sound free, preferably with a megamix but can also with a hand mixer.

8. 08

   STEP 8

   Done

   3. Bake the cheesecake 60 minutes in the preheated oven. Then leave it in the cooling oven for another hour and let it cool well in the refrigerator.

9. 09

   STEP 9

   Done

   Tip: each oven is different, so make sure to take some slack in the oven times and check it yourself where possible

10. 10

    STEP 10

    Done

    The raspberry coulis

11. 11

    STEP 11

    Done

    1. Put the raspberries with the sugar and water in a saucepan and bring to a boil, let it be 5 Cook for minutes on medium heat.

12. 12

    STEP 12

    Done

    2. Pull the mixture through a sieve and leave 30 minutes cool

13. 13

    STEP 13

    Done

    3. Serve the cheesecake by piece and finish with some coulis and some fresh fruit

14. 14

    STEP 14

    Done

    It takes some time and patience, but this cheesecake with raspberries is really worth the wait!

15. 15

    STEP 15

    Done

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16. 16

    STEP 16

    Done

    Recipe & photography: Dominique