Raspberry and pistachio cheesecake

1. Preheat the oven at 180°C (th. 6). Prepare the bain-marie

2. Crumble the speculoos biscuits in a bowl, add the melted butter and blend. Divide the mixture into 4 small baking dishes.

3. Mix the cottage cheese with the quark cheese and the liquid cream. Add the sugar and the eggs one by one. Then add half of the raspberries and mix well.

4. Pour the batter onto the speculoos mixutre. Place the little pots into the bain-marie. Place in the oven for 35 minutes.

5. Remove the cheesecakes from the oven and leave to cool. Add the remaining raspberries and place it in the fridge for about 3 hours.

6. Before serving, sprinkle the pistachios on the cheesecake.

Photo credit : Sucré Salé