Cheescake & raspberry sauce
- 550 grams philadelphia cheese
- 150 grams egg yolks
- 240 grams condensed milk
- 50 grams all-purpose flour
- 80 grams cornstarch
- 10 grams baking powder
- 400 ml whole milk
- 140 grams unsalted butter
- 250 grams egg whites
- 100 grams sugar
- 300 grams raspberries, frozen
- 100 grams blueberries, fresh
- 150 grams sugar
- 1/2 cup water
- 1 (Optional) Raspberry essence.
DirectionsBeat the cheese until you get a fluffy cream.
Pre-heat oven to 150C.
Mix the egg yolks, the condensed milk, the flour and the cornstarch (both sieved) and the baking powder.
Once integrated Bring milk and butter to boiling point and add a 1/3 part to the batter and mix.
Add the 2 remaining parts.
Beat the egg whites with the sugar to hard peaks and integrate with the batter.
Bake at 150C for 15 min.
At 170C for 25 minutes and st 180 gor 5-10 more minutes.
Let it cool before serving.
Mash the defrozen raspberries with the blueberries.
Add half a cup of water and bring to boil.
Then sieve it.
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.
Correct the sugar to your taste and let it reduce to the desired thickness.