ingredients

450 g of white cheese
50 g whole liquid cream
80 g caster sugar
25 g of cornstarch
3 eggs
50 g raspberry coulis

Equipment

6 individual ramekins
6 baking paper cups the same size as the ramekins

Steps

Step 1

Cream. Preheat the oven to 120 ° C (Th.4). In a small bowl, soften the white cheese with a hand whisk, then stir in the cornstarch. Mix well to avoid lumps. Add, in order, the liquid cream, sugar and eggs, one by one, whisking well: the mixture should be smooth and homogeneous.

2nd step

Cook. Pour this preparation into the small ramekins, covered with paper cups, then place on each a line of raspberry coulis, drawing a spiral. Bake for about 30 minutes: the cheesecakes must be taken.

Step 3

Before serving. Reserve in the refrigerator at least 2 hours before tasting.

tips

Be patient, the rest time in the refrigerator is strongly recommended, because so all the aromas are diffused: your cheesecakes will be only better.

I tried ... and enjoyed the fruity and tangy touch of the organic raspberry coulis Comtes de Provence (5 € approx 270 g jar)