Cheesecake with raspberry sauce
1 person
00h 25
Ingredients
- 90 g of spreadable cheese
- 1 egg
- 1 plain yoghurt
- 1 tablespoon flour
- 25 g sugar
- For the sauce:
- 1 small box of raspberries
- 1 tablespoon of sugar
- 1 tablespoon lemon juice
Method
- In a large bowl, beat the cheese with the yoghurt, the egg, the sugar and the flour until they are well blended into a smooth mixture.
- Pour the mixture into the mould and bake in a preheated oven at 170°C for 25 minutes. Remove from the oven and leave the cheesecake to stand until lukewarm. Then, leave it in the fridge for a few hours until it is properly set.
- For the sauce, put half the raspberries in the bowl of the blender, add the sugar and lemon and liquidise. Pass through a sieve if you wish, and keep in the refrigerator until serving time.
- Turn out the cheesecake and serve it with the sauce and some raspberries.