Raspberry Cheesecake

ingredients:

For a cheesecake 18 to 20 cm in diameter:

For the bottom of the cheesecake:

200 g vanilla-filled cookies (vanilla oreo, or any other vanilla-flavored biscuit brand) 130 g melted butter2 vanilla sugar sachets

For raspberry coulis:

500 g frozen raspberries1 / 2 lemon juice1 tbsp water100 g caster sugar3 / 4 tbsp agar agar

For the cream:

300 g of the prepared gummy raspberry coulis 400 g of Philadelphia white cheese 200 ml of cold liquid whole cream 3 tablespoons of icing sugar

For garnish:

150 g fresh raspberry ice cream mint leaves1 or 2 strawberries2 chopped unsalted pistachios

Preparation:

The base of the cheesecake:

Prepare a mold with a removable bottom and the stretchy edge of 18 cm diameter (or 20 cm max) and butter slightly.

Drop a circle of parchment paper at the bottom.

Melt the butter. Put the biscuits in your blender and mix them until you get a fine powder, add the sugar and melted butter and mix for another minute.

Pour everything into the mold and with the fingers press in the bottom and go up on the edges, it takes at least 0.5 cm thick, you can help the back of a spoon to smooth the biscuit. put in the fridge time to prepare the suite.

Gelled raspberry coulis:

Pour frozen raspberries into a pan with lemon juice and water, cook until raspberries are completely melted. Mix them with a diver mixer and pass the grout to the sieve to remove the seeds and keep the pulp, press well with a maryse on the seeds to recover the maximum of pulp.

Put the sauce back in the pan and add the sugar and the agar agar. Bring to the boil and boil 1 minute. Stop cooking and ridding in a bowl to cool completely, you can put it in the fridge or freezer to go faster.

Cheesecake cream:

Pour the white cheese philadelphia into a large bowl and cream with a hand mixer. Add the cold gelled raspberry coulis and whisk to incorporate. Add the icing sugar and beat again for 30 seconds.

Finally pour the liquid whole cream and whip at least 3 minutes, the time to have a firm cream and the appearance of a mousse.

Remove the mold from the fridge, pour the cheesecake cream and smooth the surface with an angled spatula, lightly pat the cheesecake on your worktop to avoid having air bubbles.

Return to the fridge at least 1 hour before garnishing with the raspberries, sprinkle lightly with icing sugar. Add some small mint leaves, cut the strawberry in 4 and decorate the top with raspberries. Sprinkle with chopped pistachios.

Put back in the fridge another 2 to 3 hours before cutting, it must be cold so that it is firmer and as it is thick it is best to leave as long as possible in the fridge before serving. To unmold, use a thin knife and gently pass it over the edges before removing the circle from the mold.