Cheesecake on a biscuit base
very easy
90 mins
90 mins
Ingredients
- 100 g Butter biscuits
- 75 g Butter
- 40 g Coconut flake
- 250 g Raspberries
- 600 g Double cream cream cheese
- 1 package Vanillin sugar
- 7-10 Tbsp grated zest of 1 organic lemon
- 100 g Fresh cream
- 100 g Sugar
- 2 died Tbsp. flour
- 3 Eggs (size M)
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Lemon balm
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Mix the biscuits in the universal chopper. Melt butter. Mix cookie crumbs, butter and coconut flakes. Pour the crumb mixture onto the greased base of a springform pan (approx. 20 cm Ø) and press down. Bake the base in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes, remove and put aside. Reduce temperature (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer)
- 2
Raspberries selected. Mix cream cheese, vanillin sugar, lemon peel, crème fraiche, sugar and flour. Stir in the eggs one by one. Pour the cream cheese mixture onto the biscuit base and spread 2/3 of the raspberries on the surface, press slightly
- 3
Put the cake in the oven and bake for about 1 hour. Cover with aluminium foil when the surface turns brown. Turn off the oven, open the door and let the cake cool down for about 1 hour. Take out the cake and let it cool down on a cake rack
- 4
Only remove the cake from the edge and take it out of the tin shortly before serving. Place the remaining raspberries on the cake and sprinkle with icing sugar. Decorate with lemon balm
- 5
waiting time approx. 2 hours
Nutrition Facts
330 kcal
20 g
25 g
6 g
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