Cheescake & raspberry sauce
Just a classic, but tasty as hell!
Cooking Instructions
- 1
Beat the cheese until you get a fluffy cream. Pre-heat oven to 150C.
- 2
Mix the egg yolks, the condensed milk, the flour and the cornstarch (both sieved) and the baking powder.
- 3
Bring milk and butter to boiling point and add a 1/3 part to the batter and mix. Add the 2 remaining parts.
- 4
Beat the egg whites with the sugar to hard peaks and integrate with the batter.
- 5
Bake at 150C for 15 min. At 170C for 25 minutes and st 180 gor 5-10 more minutes. Let it cool before serving.
- 6
Mash the defrozen raspberries with the blueberries. Add half a cup of water and bring to boil. Then sieve it.
- 7
Bring the refined back to boiling and add the sugar. You can add a bit if raspberry essence or a few more frozen berries to give it more flavour.
- 8
Correct the sugar to your taste and let it reduce to the desired thickness.
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