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1. Mix de van te voren in stukjes gebroken speculaas en de boter in de kom met het metalen
mes.
2. Bedek de bodem van een taartvorm met losse bodem met dit mengsel.
3. Schaaf een dun laagje af van de schil van de citroenen.
4. Klop in de kom met de eiwitklopper de mascarpone, de volle room, de poedersuiker, de schil
en het sap van 2 limoenen.
5. Verdeel het mengsel met de spatel over de taartbodem.
6. Laat minstens 2 uur rusten op een koele plaats.
Voor de frambozensaus
1. Was de frambozen.
2. Doe de frambozen en de suiker in de kom met het metalen mes.
3. Voeg enkele druppels citroensap toe en mix gedurende 1 minuut.
4. Proef de saus en voeg zo nodig suiker toe.
5. Zeef de saus om de pitjes te verwijderen.
6. Koel bewaren.
Tip van de chef-kok: Deze cheesecake is ook zonder saus heel lekker.
Tips van de chef-kok: Vervang voor een rode vruchtensaus de helft van de frambozen
door aardbeien.
Door de Smoothie
m
ix accessoire te gebruiken wordt de saus nog lekkerder.
Cheesecake met frambozensaus
Voorbereiding: 15 min Rusttijd: 2 uur Keukengerei: taartvorm met losse bodem
Voor 4-6 p.
200 g speculaas
500 g mascarpone
100 ml volle room
50 g gesmolten boter
50 g poedersuiker
3 limoenen (onbespoten)
Frambozensaus
500 g frambozen
150 g kristalsuiker
Enkele druppels citroensap
118


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