Cooking times

Ready in 1 hour

Prep 20 mins
Cook 40 mins

Ingredients (
Serves 8 )

Preparation :

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.

Vocabulaire :

Drop : goutte
Fan : chaleur tournante
Flour : farine
Fluffy : mousseux
Food processor : mixeur
Fork : fourchette
It should be set : cela devrait être prêt
Melted : fondu
Oven : four
Raspberries : Framboises
Rolling pin : rouleau à pâtisserie
Sieve : passoire/tamis
Soured cream : Crème aigre
Springform tin: plat rond en fer
Tbsp = Table Spoon : cuillère à soupe
To bake : cuire
To bash : frapper
To check : vérifier
To cool : refroidir
To crush : écraser
To pour into : verser
To squash : Ecraser
To stir : remuer
Wobbly : qui bouge/mou
Yolk : jaune d’oeuf


(sur rdv uniquement)

Centre Charles Péguy
c/o L’espace @EPFL
8-9 Soho Square
Tel uk: +44(0)207 014 5230
Tel fr: +33 (0)1 78 90 38 05
Les conseillers sont joignables du lundi au vendredi de 9h à 18h