Ingredients
Raspberry compote:
250g Frozen raspberries
100g Water
110g Sugar
1.5 tsp cornflour, mixed with 1.5 tbsp water
To make Mini Raspberry Cheesecake:
250g Cream cheese softened at room temperature
65g Sugar
100g Natural yoghurt
1/2 tbsp Lemon juice
1 tsp Vanilla extract
3 large Eggs, yolks separated from whites
50g Raspberry compote
Garnishings:
Fresh raspberries
Icing sugar for dusting
Preparation
