Mini Cheesecake marbled with raspberry coulis

By dividing the recipe by two I made 13 mini cheesecake. I think 45 minutes of cooking is a little too long 30 minutes would have been enough.

biscuit base

-200 g of small butter cookies

-40 g melted butter

The cheese preparation

-500 g cheese philadelphia or st moret

-100 g thick cream

- 120 g powdered sugar

-1 bag of vanilla sugar

-3 eggs

-100 g sweet raspberry sauce

Preparation:

Reduce cookies to crumbs. Add the melted butter and mix.

Pour the biscuits + butter mixture into the bottom of the mussels and beat the mixture well. Put in the fridge time to prepare the cheese mixture.

In a bowl, whisk the cheese with the cream and the sugars for 3 minutes.

Add the eggs one by one to the preparation by mixing each time.

Pour half of the preparation on the biscuits.

Put a few drops of raspberry coulis.

Pour the rest of the preparation then add the rest of the coulis into drops.

Make the mottling with a toothpick.

Cook for 45 minutes in a preheated oven at 160 ° C and leave in the oven. the oven until complete cooling.

Book in the fridge for at least 4 hours before sowing.