A delicious raspberry and lime cheesecake - a modern take on an American favourite.
Preheat the oven to 160 degrees celcius.
Mix the 4 egg yolks, cream, sugar, philadelphia and the fromage blanc in a bowl.
Add the lime zest.
Crush the raspberries with a fork and add to the cheese mixture.
Whip the egg whites until you obtain stiff, snowy peaks. Gently mix in to the cheese mixture, folding in as much air as possible.
Crush the biscuits and mix with the butter and the water.
Place individual stainless steel serving rings on a sheet of baking paper on a baking tray.
Make a biscuit base in each of the individual serving rings.
Fill the serving rings with the cheesecake mixture.
Cook in the oven for 15-20 minutes.
Once cooked, remove from the oven and set aside for 30 minutes to cool and set.
Use a large fish slice to place the serving rings on individual plates. Chill.
Remove the stainless steel serving rings and dust with icing sugar immediately before serving.
«Serve the cheesecakes with a few more fresh raspberries or a few drops of raspberry drizzle.»