Cheesecake in Glasses with Raspberries
Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L
|biscuits (e.g. almond biscuits)
|cream (min. 30% fat content)
Crush the biscuits, mix them with the warm butter and allow to cool. Beat the cream cheese with the mascarpone, sugar and half of the milk until smooth. Stir in the remaining milk and the cream.
Pour into KAYSER cream whipper* through a sieve, tighten the lid and release the contents of the KAYSER cream charger. Allow to cool for at least 15 minutes, then shake vigorously 3–4 times.
Warm the jam and half the raspberries, stirring. Add the remaining raspberries and set aside. Press the biscuit mixture into the glasses, top with the mixture from the KAYSER cream whipper and pour over the cold raspberries.
Decorate with fresh raspberries.
Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!
* Take care not to exceed the filling mark on the side of the bottle.