Cheesecake parfait with raspberries

Name: Cheesecake parfait with raspberries
Cook time: 25 min
Total time: 5 h 25 min
Yield: 6
Ingredients: 300 g frozen raspberries; 3 Eggs (size M); 2 Egg yolk (size M; 125 g Sugar; 200 g Whipped cream; 200 g Double cream cream cheese; 3 Oat wholemeal biscuits (approx. 45 g); 2 TABLESPOONS Raspberry Spirit; 7-10 Tbsp Freezer bag

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
325 mins

Ingredients

Servings: 6

300 g frozen raspberries
3 Eggs (size M)
2 Egg yolk (size M
125 g Sugar
200 g Whipped cream
200 g Double cream cream cheese
3 Oat wholemeal biscuits (approx. 45 g)
2 TABLESPOONS Raspberry Spirit
7-10 Tbsp Freezer bag

Directions

1
Let thaw 100 g raspberries. Whisk eggs, egg yolks and sugar over a hot water bath for approx. 4 minutes until thick and creamy. Place bowl in iced water and let cool while stirring occasionally.
2
Whip the cream until stiff and alternately stir it into the egg cream with cream cheese. Crumble the biscuits. Finely mash thawed raspberries with raspberry brandy. Crush half of the remaining frozen raspberries in a freezer bag (preferably with a small saucepan). Fold half of the cookie crumbs into the parfait mixture, fill the mixture into a rectangular tart tin (11 x 35 cm). Spread the raspberry puree in patches and fold it in streakily. Spread the raspberries and remaining cookie crumbs on the parfait and freeze for about 5 hours.
3
Remove the parfait from the mould, cut into pieces and arrange on a plate.