Cheesecake with crispbread base and raspberry topping | FINN CRISP

Cheesecake with crispbread base and raspberry topping | FINN CRISP

www.finncrisp.com

A classic remade with crispbread base for a crunchy twist.

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Ingredients

  • 20 slices FINN CRISP Original
  • 100 g butter, melted
  • 2 tsp vanilla sugar
  • 2 tsp cinnamon
  • 500 g quark
  • 400 g Cream cheese
  • 100 ml icing sugar
  • Juice and zest of 1 lemon (washed)
  • 1 tbsp potato flour
  • 3 eggs
  • Fresh Raspberris

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