Red Fruit Cheesecake
Discover a creamy and indulgent red berry cheesecake on a crunchy speculoos base, perfect for a fresh and irresistible dessert.
4 to 6 people
Medium
€€ - €€€
380 kcal/serving
Préparation
Finely chop (SuperSonic Chopper extra) the speculoos cookies into pieces, along with the sugar and cinnamon. Add the melted butter and blend to obtain a crumbly mixture.
Place the Cooking Ring in the center of the Micro Pro Grill and pour the mixture into the ring. Press down firmly to create an even layer.
Put the Micro Pro Grill Lid in the raised position and cook for about 8 minutes at 600 watts. Let the mixture cool completely before placing the Cooking Ring with the baked crust on the Flexible Board.
Whisk (SuperSonic Chopper extra clean with the Paddle) the cream cheese, sugar, and vanilla until smooth.
Whip the heavy cream to stiff peaks (Speedy Chef 2) and gently fold it (Silicone Spatula) into the previous mixture.
Spread (Silicone Spatula) over the cake base and freeze for 1 hour.
Let rest for 5 minutes at room temperature before unmolding and serving the cheesecake topped with red fruits.
Ustensiles
Ingrédients
- 75 g of speculoos (shortbread, butter biscuits, or crackers)
- 30 g of sugar
- 45 g of melted butter
- Garnish:
- 225 g of cream cheese (Philadelphia, Saint-Môret…)
- 120 g of sugar
- 1 good pinch of vanilla powder
- 125 ml of very cold heavy cream
- Red fruits