How can I do?Crumble the biscuits into fine powder with your fingers. Mix with the melted butter and ground almonds.
Put everything in a cheesecake pan. Pack it well with your fingers and let stand in refrigerator at least 30 minutes.
Beat the cream cheese with the sugar.
Dissolve agar-agar mixture into the lemon juice / water and bring to a boil. Wait 30 seconds and remove from heat. Stir vigorously beat rapidly in the cheese.
Let's take at least one night.
Bring dissolving agar in the raspberry juice mixture / water and for cooking. Wait 30 seconds and remove from heat.
Cool slightly and pour over cheesecake. Replace them immediately in the refrigerator and let it sit for another 2 hours.
- For the cheesecake:
- 125g butter biscuits type
- 50g vegetable butter
- 30g ground almonds
- 600g cream cheese such as St. Moret
- 150g sugar cane blond
- 10 cl lemon juice
- 5 ml water
- 4g agar
- Agar to the mirror:
- 25 cl of raspberry juice with no added sugar
- 25 oz water
- 2g agar
Yield: 8 people
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