Time for a biscuit bonanza! Break them down into the Thermomix and blitz for 10 sec on speed 7. Add the butter and mix it up for 10 sec on speed 5. Spread this delightful crumble over your cheesecake and let it take a cold nap in the freezer for 3 hours. When you’re ready to devour, give it 45 minutes to thaw.
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For the grand finale: the raspberry coulis! Put those red jewels (raspberries) and the remaining 1.8 oz (50 gr) of sugar into the Thermomix. Let them mingle for 10 min at 212°F (100°C) on speed 2. If you’re not a fan of the seeds, strain the coulis with a fine sieve. Let it cool, then drizzle over your cheesecake masterpiece!
And voilà! Your gourmet moment, brought to you by the wonders of the Thermomix. If you’re as in love with this recipe as I am, you can find it and many more at Cookidoo under “Vanilla Cheesecake with Strawberry Coulis”. Bon appétit, my friends!
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