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Raw Raspberry and Lychee Cheesecake
6 person(s)
Long
- 10 cl of water
- 1 lemon
- 100 g Speculoos
- 80 g soft butter
- 600 g cream cheese
- 75 g caster sugar
- 4 sheets of gelatine (2 g each)
- 100 g Petit beurre biscuits
- a few fresh raspberries
- 1 tsp. lychee flavouring
- 5 tsp. raspberry flavouring
Preparation :
1. Melt the butter and crumble the biscuits into it.
2. Put the gelatine leaves to soften in cold water.
3. In a saucepan, bring the water, sugar, lemon peel and juice to the boil.
4. Place the gelatine sheets in the syrup, off the heat, so that they can melt.
5. Smooth the cream cheese in a bowl. Add 1 teaspoon of lychee flavouring and 5 teaspoons of raspberry flavouring. Mix well to incorporate the different ingredients.
6. Pack the biscuit dough into the bottom of a baking tin and pour the cheese mixture over it.
7. Leave to set in the fridge for 3 hours.
8. Arrange the cheesecakes on plates and carefully remove the circles. Decorate with fresh raspberries and serve immediately.
Enjoy!