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1. Dans la cuve munie du couteau métal, mixez les spéculoos préalablement coupés en
morceaux et le beurre.
2. Étalez le mélange dans un plat à tarte à fond amovible.
3. Prélevez les zestes des citrons.
4. Dans la cuve munie du batteur, fouettez le mascarpone, la crème entière liquide,
le sucre glace, les zestes et le jus des 2 citrons.
5. Étalez le mélange sur le biscuit à l’aide de la spatule.
6. Laissez reposer au frais au moins 2 heures.
Astuce du chef : ce cheesecake se mange très bien seul.
Pour le coulis de framboises
1. Lavez les framboises.
2. Dans la cuve munie du couteau métal, mettez les framboises et le sucre.
3. Ajoutez quelques gouttes de jus de citron. Mixez le tout pendant 1 minute.
4. Goûtez le coulis. Rajoutez du sucre si nécessaire.
5. Pour enlever les pépins, passez le coulis au tamis.
6. Réservez au frais.
Astuces du chef : pour un coulis aux fruits rouges, remplacez la moitié des framboises
par des fraises.
Utilisez l’accessoire Smoothie
m
ix, le coulis n’en sera que meilleur.
Cheesecake au coulis de framboises
Préparation : 15 min Repos : 2 h Matériel : plat à tarte à fond amovible
Pour 4-6 p.
200 g de spéculoos
500 g de mascarpone
100 ml de crème entière liquide
50 g de beurre fondu
50 g de sucre glace
3 citrons verts (non traités)
Coulis de framboises
500 g de framboises
150 g de sucre semoule
Quelques gouttes de jus de citron
117


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