Dessert

Cheesecake with Raspberry Coupling

Name: Cheesecake with Raspberry Coupling
Prep time: 25 min
Total time: 25 min
Yield: 4 portions
Cuisine: Française
Ingredients: 10 ginger biscuits; 40 g of melted butter; 600 g of frozen raspberry coulis; 250 cl of water; 2 gelatine leaves; 20 cl of heavy cream; 300 g of mascarpone cheese; 80 g of sugar powder; 2 tsp of vanilla extract

A cheesecake that will please everyone

Guillaume | 20/02/2017 484 vues

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25 min

Prep time

Servings

Intermediate

Difficulty

25 min

Total time

Ingredients

10 ginger biscuits
40 g of melted butter
600 g of frozen raspberry coulis
250 cl of water
2 gelatine leaves
20 cl of heavy cream
300 g of mascarpone cheese
80 g of sugar powder
2 tsp of vanilla extract

Instructions

1

Grind the biscuits into fine powder and crumbly mix with the butter by hand.
2

Place this preparation at the bottom of a greased terrine, press well and place in the refrigerator. Soak the gelatin leaves in a bowl of cold water for 10 minutes. Heat the coulis and water.
3

Warm the cream lightly and incorporate the well-squeezed gelatin sheets. Whisk the mascarpone with the powdered sugar and vanilla extract and mix in the cream – gelatin mixture. Pour one-third of the coulis over the biscuit base, then half of the mascarpone mixture.
4

Then place another third of the coulis on top and finish with the remaining mascarpone-based mixture.
5

Let it cool down and refrigerate for 12 hours. unmold and serve in slices with the rest of the pearlized raspberry coulis.