Cheesecake No Oven

Summer is coming, the temperature rises and refreshing desserts become a must. This cheesecake presented individually is the best option to end a meal with a luxurious touch.

Time: 2 hours

Rations. 4 glasses

Difficulty: Low

Ingredients

For the base

100g cookies

80g salted butter

For the filling

300g cream cheese

100g icing sugar

220g cream 35% fat

For the red fruit coulis

250g raspberries and blackberries

Juice of an orange or lemon

100g brown sugar

1 teaspoon vanilla extract

Mint leaves

Preparation

1. In our Diamond saucepan we put the butter and melt over low heat.
2. We crush the cookies and mix with the butter, place in the base of our glasses or glasses. We crush well so that it is compact.
3. In a bowl, mix the cream cheese and sugar, soften until you obtain a smooth mixture.
4. We whip the cream with electric whisks and with enveloping movements we integrate with the cream cheese.
5. We distribute the mixture into the glasses and refrigerate.
6. For the coulis, we put all the ingredients in our Diamond saucepan and let them cook little by little until forming a light sauce, approximately 15 minutes. With the help of a wooden spoon we move and crush the fruit so that it falls apart. Once ready, let it cool and remove the mint leaves.
7. We pour a little coulis over the glasses, decorate with the fruit and serve.

Photographs and recipe by Raquel .