Berry cheesecake with raspberry soufflé

Method

1. 01

   Flour, baking powder, sugar and salt mixed. Add butter, cut it finely, rub it with your hands until the crumbs form.

2. 02

   Make a depression in the middle and pour an egg there.

3. 03

   Knead the dough. The bottom of the baking form cover with baking paper.

4. 04

   Distribute the dough on the bottom of the mold, prick it with a fork and put it in the freezer.

5. 05

   In the meantime, prepare the filling. Mix in the blender all the components for filling.

6. 06

   It's good to get it to a homogeneous state.

7. 07

   Take the dough out of the freezer and pour the resulting mass on it. Put it on for 30 minutes at 180 degrees.

8. 08

   Make a soufflé. Squirrels whisk with a pinch of salt to a lush foam. Then add sugar and dry raspberry jelly. Blow to dense peaks.

9. 09

   Take the cake out of the oven and lay the whipped mixture over the curd filling. Spoon make waves.

10. 10

    Put again in the oven for 15-20 minutes, at 160-170 degrees. The finished cake is allowed to cool in the oven, slightly opening the door. Then completely cool, better in the refrigerator and only then cut.