1. Break the biscuits and blix them with the butter in the main bowl with the metal blade.
2. Spread this crumb mixture over the base of the tart tin.
3. Zest the limes and juice two of them.
4. Whip the mascarpone, single cream, icing sugar and lime zest and juice in the bowl with
the whisk.
5. Using the spatula, spread this mixture on top of the crumb base.
6. Chill for at least 2 hours.
Chef’s tip: this cheesecake is delicious even without the coulis.
To make the raspberry coulis
1. Wash the raspberries.
2. Put the raspberries and sugar in the main bowl with the metal blade.
3. Add a few drops of lemon juice. Blend for 1 minute.
4. Taste the coulis and add a little sugar, if necessary.
5. Pass the coulis through a sieve to remove the pips.
6. Store in the fridge.
Chef’s tips: for a red berry coulis, replace half the raspberries with strawberries.
The coulis will be even better if you use the Smoothie
m
ix accessory.
Cheesecake with raspberry coulis
Preparation: 15 min Resting: 2 hr Equipment: tart tin with removable base
Serves 4-6
200g speculoos biscuits
500g mascarpone
100ml single cream
50g melted butter
50g icing sugar
3 limes (untreated)
Raspberry coulis
500g raspberries
150g caster sugar
Few drops lemon juice
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