Mini Cheesecake marbled with raspberry coulis
By dividing the recipe by two I made 13 mini cheesecake. I think 45 minutes of cooking is a little too long 30 minutes would have been enough.
-200 g of small butter cookies
-40 g melted butter
The cheese preparation
-500 g cheese philadelphia or st moret
-100 g thick cream
- 120 g powdered sugar
-1 bag of vanilla sugar
-100 g sweet raspberry sauce
Reduce cookies to crumbs. Add the melted butter and mix.
Pour the biscuits + butter mixture into the bottom of the mussels and beat the mixture well. Put in the fridge time to prepare the cheese mixture.
In a bowl, whisk the cheese with the cream and the sugars for 3 minutes.
Add the eggs one by one to the preparation by mixing each time.
Pour half of the preparation on the biscuits.
Put a few drops of raspberry coulis.
Pour the rest of the preparation then add the rest of the coulis into drops.
Make the mottling with a toothpick.
Cook for 45 minutes in a preheated oven at 160 ° C and leave in the oven. the oven until complete cooling.
Book in the fridge for at least 4 hours before sowing.