Raspberry Lemon Cheesecake
Serves 12 – 14
15 digestive biscuits
3 Tbsp. Scandinavian Light Syrup (Ljus Sirap)
2 Tbsp. oil
1 Tbsp. water
Place biscuits in a food processor and process them until they are finely ground. Then place in a bowl and add rest of the ingredients together, mix well.
Place the dough in a greased, round back mold with removable bottom. Bake at 175 ° C for 7-8 minutes. Check often so it doesn’t get burned.
500 g tofu
1 tsp. vanilla sugar
¾ tsp. salt
1 ¼ dl raw sugar
½ dl rapeseed oil
¼ tsp. ground coriander
juice of 2 lemons
zest of 2 lemons
2 Tbsp. corn starch
1 dl raspberry, fresh or frozen
Add all ingredients except raspberries to a blender and mix well. Pour the filling over the mixture in the pie mold.
Place raspberries on the top of the batter. Bake for 20-30 minutes at 175 ° C. The cheesecake is ready when it has “cracked” on the top and is not runny on the inside. Let it cool.
1 ½ dl of raspberry juice (drained from frozen raspberries)
1 ½ dl jelly sugar Multi (brand Dan Sukker)
125 g raspberries, fresh
Decorate the cheesecake with the fresh raspberries. Mix Jelly Sugar Multi with raspberry juice and cook for 1/2 to 1 minute. Allow to cool down slightly.
Pour or spoon the gel over cheesecake.
It tastes best the next day and when the cheesecake is cooled down.
Instead of raspberry jelly, you can garnish the top with a thin layer of raspberry jam or just fresh berries or fruit.