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Raw Raspberry and Lychee Cheesecake
6 person(s)
Long
- 10 cl of water
- 1 lemon
- 100 g of Speculoos
- 80 g of soft butter
- 600 g fresh cheese
- 75 g powdered sugar
- 4 sheets of gelatine (2 g each)
- 100 g Petit beurre cookies
- some fresh raspberries
- 1 tsp. coffee lychee flavoring
- 5 teaspoons raspberry flavoring
Preparation:
1. Melt the butter and crumble the cookies into it.
2. Place gelatin sheets in cold water to soften.
3. In a saucepan, bring water, sugar, lemon zest and juice to a boil.
4. Place the gelatin sheets in the syrup, off the heat, so that they can melt.
5. Smooth the cream cheese in a cul-de-poule. Add 1 teaspoon of lychee flavoring and 5 teaspoons of raspberry flavoring. Stir to combine all ingredients.
6. In a baking pan, pack the dough made with the cookies in the bottom, then pour the cheese mixture on top.
7. Let set in the refrigerator for 3 hours.
8. Arrange cheesecakes on plates and carefully remove circles. Decorate with fresh raspberries and serve immediately.
Enjoy!