This recipe comes from North America. The result is light and flavorful, I love it - let me know what you think ;-) The addition of raspberries is more to add a touch of color but it’s not essential.
Combine the ingredients in a container and grind them into a powder. Distribute this powder in the mold. Bake at 160°C for 10 minutes. In the meantime, beat the cream cheese, sugar, flour, lemon juice, and vanillin until you obtain a smooth batter. Add 3 eggs and 1 egg white, beating well after each addition. Reserve the third yolk for the frosting. Pour the mixture into the mold. Bake at 230°C for 10 minutes. Then reduce the temperature to 120°C and let it cook for 30 minutes. Let it cool, then remove the cake from its mold.
To finish, for the glaze, mix the sugar and cornstarch in a pan. Combine the water and lemon juice. Cook until a thick texture is achieved, stirring constantly. Gradually add the egg yolk. Cook for 3 minutes while continuing to stir. Let it cool, then pour the mixture over the cheesecake and let it rest in the fridge for at least 3 hours.
0 servings
8
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