Raspberry Cheesecake

Ingredients for 1 servings:

• 150 biscuits (butter
• 125 almonds, peeled, ground
• 140 butter
• 400 cream fraîche
• 200 sour cream
• 2 m.-sized eggs
• 150 sugar
• 1 lemon(s), organic, grated peel
• 250 raspberries, fresh

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Recipe from American coffee shops! Makes 16 pieces

Line the bottom of a 26 cm springform pan with parchment paper. Wrap the rim around the pan and tighten. Roughly crush the butter biscuits. Or place the biscuits in a freezer bag and crush with a rolling pin. Transfer the crumbled butter biscuits to a mixing bowl. Stir in the almonds. Place the butter in a small saucepan and melt over medium heat. Pour the melted butter into the almond-crumb mixture and mix thoroughly. Spread the crumb mixture on the bottom of the prepared springform pan and press down firmly with a tablespoon. Preheat the oven to about 160°C (top/bottom heat). Convection oven to about 140°C (conventional oven). Combine the crème fraîche, sour cream, eggs, sugar, and lemon zest in a mixing bowl. Whisk the ingredients together. Carefully pour the cream over a spoon onto the crumbs. Sort the raspberries, wash if necessary, and pat dry. Spread evenly over the cream. Place the cake on the middle rack of the preheated oven and bake for about 90 minutes. Let the cake cool, then refrigerate for about 1 hour.