Step 10
Just before removing the cheesecake from the fridge, dedicate yourself to preparing the topping. Place the raspberries in a thick-bottomed saucepan with the sugar and sifted cornstarch.
Step 11
Cook the raspberries for a few minutes or until tender but not mushy; then remove from the heat and leave to cool.
Step 12
Once the resting time has elapsed, turn out the cheesecake onto a serving plate and spread the raspberry compote on the surface
Step 13
Leave to harden in the refrigerator for at least 1 hour
Step 14
Once the time has passed, bring to the table, cut into slices and serve.
Storage:
The raspberry cheesecake can be stored in the refrigerator, in an airtight container, for a maximum of 2-3 days. It can be frozen, whole or sliced, for 1 month.
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