quick and easy cheesecake with raspberry coulis Recipe

CHEESECAKE WITH RASPBERRY COULIS
This cheesecake with raspberry coulis is delicious and too fat away, I only have compliments when I serve it to my guests.

 Ingredients: cheesecake with raspberry coulis

Cake:

1 cup finely crushed butter cookies
1/5 lb butter
1 lb. Canadian Cream Cheese
2/3 cup plain yogurt
4 c. liquid honey table
1/2 cup sugar
4 eggs
1 c. in vanilla extract

Raspberry coulis:

1 c. table cornstarch
1/4 cup water
2 c. sugar table
1 cup fresh or frozen raspberries

 

Preparation: cheesecake with raspberry coulis

• Preheat oven to 325 ° F (160 ° C). In a bowl, mix the biscuits and melted butter
• Line the bottom of a cake Pan removable of 9 inches (22.5 cm) in diameter of the cookie mixture. Compact the mixture with the back of a spoon. Book.
• In a large bowl, place the rest of the ingredients of the cake. Mix with electric mixer on medium speed until a smooth mixture is obtained.
• Pour the mixture into the Pan and bake about 75 minutes.
• Out the cake and let stand 30 minutes. Store in refrigerator 1 hour.
• For the coulis: in a saucepan, make boil water, sugar and raspberries for 5 minutes, stirring constantly. Stir in the cornstarch diluted and boil 2 minutes, stirring. Let cool and the electric Blender until smooth. Sift.
• Top each portion with raspberry coulis. Decorate with beautiful fresh raspberries and mint leaves.