Cheesecake with raspberry jam



Ingredients for 24cm form:

1 1/2 packet of biscuits;
100 gr. soft butter;
500 gr. Cream cheese;
100 gr. yoghurt;
180 gr. Sugar;
2 large eggs;
200 ml. dairy creamer President;
juice of 1 orange;
1/2 cup raspberry jam;

For the base add the biscuits in a blender and then add the soft butter. Grinding well until the consistency of wet sand. Pour the mixture into the biscuit form and press with hands to form the crust.

Beat the whipped cream cheese with sugar and the milk, add them one by one the eggs and the orange juice.
Finally add the liquid cream and then mix well, pour over the biscuit vase.
Bake in preheated oven at 180C/350F for about 30 minutes, until the edges acquire a nice golder color, the base will look slightly harsh.
When it’s ready, turn off the oven and open the door slightly, do not take out the cheesecake until it’s cooled down.

Warm up slightly the jam and smeared onto the top. I sprinkled with almonds and arranged with fresh mint 🙂

Bon apetit!




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