Cheesecake (with raspberries)

(Recipe suggested by Laura and tested by Adela)
15-20 biscuits
50-100 g of butter
4 eggs
lemon and orange zest
1 cup sugar
3 boxes of cheese Philadelphia natur
300 g of cream (20% fat)

400 g of raspberries
150 g of sugar

Cheesecake (with raspberries)


Crush the biscuits or chop with food processor, then mix with the melted butter. Should have the consistency of damp sand. Place the biscuits in a tray (with removable wall) and press to obtain a crust of 0.5 cm. Place tray in the oven long enough to brown a little. Remove the tray from the oven and allowed to cool.
In a bowl mix the eggs with the sugar, lemon zest and orange zest. Then add cream cheese and cream. Pour the mixture over the biscuits and place in the oven on low heat for about an hour or until golden.
In a saucepan, put raspberries and sugar over low heat until all the sugar dissolves. Cool a little, then strain and throw the seeds.
When the syrup is cool, pour over cake.
It is better the next day.

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