Raspberry & White Chocolate Cheesecake
Steps
- Preheat the oven to 300°F / 150°C.
- Blend 280g of speculoos.
- Melt 50g of butter.
- Mix the butter and speculoos, then spread it at the bottom of the mold.
- Mix 100g of yogurt and 250g of ricotta.
- Whip the 3 egg whites until stiff peaks form.
- Melt 80g of white chocolate.
- Mix the chocolate and 30g of icing sugar.
- Incorporate this mixture into the stiff egg whites.
- Mix everything together, pour into the mold and bake for 40 minutes.
- Let cool, put in the fridge, and when serving, top with 1 raspberry coulis.