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Mini Raspberry Cheesecake Recipe

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Ingredients

  • Mini Raspberry Cheesecakes
  • Raspberry compote
  • 250g Frozen raspberries
  • 100g Water
  • 110g Sugar
  • 1.5 tsp cornflour, mixed with 1.5 tbsp water
  • Boil frozen raspberries, water and sugar over medium heat. Stir constantly.
  • Boil cornflour solution with raspberry compote over medium heat until thickened. Leave to cool.
  • To make Mini Raspberry Cheesecake
  • 250g Cream cheese softened at room temperature
  • 65g Sugar
  • 100g Natural yoghurt
  • 1/2 tbsp Lemon juice
  • 1 tsp Vanilla extract
  • 3 large Eggs, yolks separated from whites
  • 50g Raspberry compote
  • Garnishings
  • Fresh raspberries
  • Icing sugar for dusting
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