Raspberry Lemon Cheesecake

Temps de préparation

30 min

Nombre de personnes

Easy

Nombre de personnes

8 People

Ingredients

  • For the pie crust: 100 g whole almonds.
  • 20 g sesame seeds
  • 4 dates
  • The zest of a lemon
  • 1 tablespoon agave syrup
  • For the cheesecake: 1 dose of Energy Diet raspberry lemon flavour.
  • Some raspberries
  • 100 ml of milk
  • 100 g cottage cheese
  • 1 g agar agar
  • 100 g ricotta cheese
  • 1 tablespoon agave syrup

Preparation

  1. For the pie crust: Take the zest of the lemon.
  2. Roast the almonds and sesame in a pan over high heat. Pour this mixture into the bowl of a blender and add the lemon zest, dates and agave syrup. Blend until a smooth paste is obtained.
  3. Spread the dough between 2 sheets of baking paper and place in the freezer for 30 minutes.
  4. Once the dough has solidified, cut it into rectangular stainless steel moulds (you can also use individual pastry circles). Place the raw tart base inside.
  5. For the cheesecake: In a saucepan, heat the milk and cottage cheese. Add the agar agar and bring to a boil.
  6. Make a reservation. In a salad bowl, add the ricotta, agave syrup and 1 dose of Energy Diet Raspberry-Lemon Flavour. Mix and then add the milk and cottage cheese.
  7. Stir again. Pour the mixture into the moulds above the raw pie crust. Add a few raspberries. Freeze the cheesecakes for 1 hour, then unmould them and place them in the refrigerator.
  8. Serve 2 hours later.
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