cheesecake, crumble cookie, whipped cream and fresh raspberry |

Preparation time: 60 min

Preheat your Oven at 425 °F

• Cake base

  Process all the cookies in a food processor to obtain a cookie powder. Place the circles on a baking tray lined with baking paper.

  Mix the ingredients together, spreading them evenly over the bottom of the individual molds. Make sure they are no more than 0.5 cm thick.

  Place the baking sheet in the oven for about 5 minutes, then leave to cool completely.

• Cheesecake mix

  Whip the cream like a chantilly, then place in the fridge.

  Scrape out the vanilla pod. In a bowl, mix the cream cheese (Philadephia) with the sugar, making sure the mixture is smooth.

  Fold in the whipped cream, and once the mixture is smooth, fill the cold circles with the cookie base.

  Place in the fridge and leave to rest for at least an hour (ideally overnight).

• Caramel

  In a sauce pan, melt the sugar on medium heat until you get the caramel, lay it on a silpat, and cool it down. When it's cold, break it in big pieces, reserve it.

• On the plate

  Whip the cream until stiff, then add the sugar and create a rosette on top of the cheesecake.

  Finish by placing a raspberry on the rosette, and use a caramel tuile as a finishing touch.