Soft cheesecake

Servings: 6
Prep time: 30 + some fridge time
Cooking time: 25
Seasonality: June
Type of recipe: desserts
Difficulty: easy
  • 140 g dry biscuits

    100 g apple pulp

    125 g yogurt 

    60 g coconut rapè

    200 g spreadable fresh cheese 

    30 g potato starch

    120 g whole cane sugar

    natural vanilla extract

    100 ml whipping cream

    250 g fresh raspberries

  1. Blend the biscuits with the apple pulp in a food processor and place the mixture on the bottom of a square cake pan lined with parchment paper. Apply a little pressure on the surface with the help of a spoon trying to compact it into a uniform layer.

  2. In a bowl, mix the yogurt with the spreadable cheese, cream, coconut rapè, starch, sugar and vanilla extract with an electric whisk. Pour the mixture onto the biscuit base and bake in a well preheated oven at 180°C for 25 minutes.

  3. Let the cake to cool completely, put it on a serving plate or a pan, spread the cold cream on the surface with the help of a spoon, then spread the raspberries. Let the dessert rest in the fridge for at least 30 minutes before serving.