Preparation: 30 min.
Raspberry cheesecake with a base of nuts and dried apricots
From Echt Eten
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Ingredients for
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2 trays of raspberries
2 trays of raspberries
2 trays of raspberries
2 trays of raspberries
250 g cream cheese
250 g cream cheese
250 g cream cheese
250 g cream cheese
2.5 dl Cream
2.5 dl Cream
2.5 dl Cream
2.5 dl Cream
4 g Agar agar
4 g Agar agar
4 g Agar agar
4 g Agar agar
100 g Apricots, dried
100 g Apricots, dried
100 g Apricots, dried
100 g Apricots, dried
100 g Pecans
100 g Pecans
100 g Pecans
100 g Pecans
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 tablespoon of coconut fat
1 handful of Pistachios
1 handful of Pistachios
1 handful of Pistachios
1 handful of Pistachios
sugar
sugar
suiker
sugar
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About this recipe
You can eat this cheesecake immediately after preparing it. Undoubtedly one of the easiest cheescakes to make, and so delicious in taste and texture!
You can read the full recipe on page 198 from Echt Eten
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