Cheescake & raspberry sauce

1. 1

   Beat the cheese until you get a fluffy cream.

2. 2

   Pre-heat oven to 150C.

3. 3

   Mix the egg yolks, the condensed milk, the flour and the cornstarch (both sieved) and the baking powder.

4. 4

   Once integrated

5. 5

   Bring milk and butter to boiling point and add a 1/3 part to the batter and mix.

6. 6

   Add the 2 remaining parts.

7. 7

   Beat the egg whites with the sugar to hard peaks and integrate with the batter.

8. 8

   Bake at 150C for 15 min.

9. 9

   At 170C for 25 minutes and st 180 gor 5-10 more minutes.

10. 10

    Let it cool before serving.

11. 11

    Mash the defrozen raspberries with the blueberries.

12. 12

    Add half a cup of water and bring to boil.

13. 13

    Then sieve it.

14. 14

    Bring the refined back to boiling and add the sugar.

15. 15

    You can add a bit if raspberry essence or a few more frozen berries to give it more flavour.

16. 16

    Correct the sugar to your taste and let it reduce to the desired thickness.

* Per serving · 4 servings · Values may vary.