I tried this version of cheesecake because it does not contain any eggs. However, I didn't whisk my cream before folding everything together, so it was a little bit liquid. Still delicious!
Ingredients: 500 g low fat cheese cream, 250 ml single cream - lightly whipped, vanilla essence, 100 g caster sugar, 1 lemon juice, zest from half of lemon, zest from half a lime. For the crumble: 50 g butter, 200 g shortbread biscuits. For the cause: 200 g raspberry, 50 g sugar.
Mix the cheese cream with the vanilla essence and caster sugar.
Keep whisking until light and fluffy.
Add the whipped cream.Don't forget: whip it before!
Add the lemon juice and the lime and lemon zest.
Whisk everything together, then let it cool in the fridge for 4 hours.
For the sauce: put the raspberries in a pan with the sugar. Add 1 tbsp of water.
Boil until the fruits are softened.
Sieve the fruits to obtain a lovely sauce. Press the fruits really well, so that you get all the pulp out.
For the crumble: melt the sugar in a non sticky pan.
Press the biscuits until they are crushed. I used a rolling pin.
Add the crushed biscuits to the pan.
Mix and cook until browned.
Set aside to cool.
Now it's time to assemble. I have to admit I messed it up more then once, scraped everything and tried again. So I have 2 versions of the final assembly. :).
Version 1: put a spoon of sauce on the plate and scrape it towards the middle.
Add some crumble on top:
This is where I
messed up, because my cream cheese was to runny. I poured 3 tbsp of the cream on the plate.
Then a little bit of the sauce on top and 3 raspberries.
And then I figured, neh!! It has to be perfect! Quick thinking got me to put some of the cheese cream in the freezer. Scraped the plate and started again.
Version 2: a little bit of crumble on the plate.
2 tbsp of cheese cream.
Sauce on top and fresh raspberries.
Don't forget to keep it cool until ready to serve.