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3 tbsp. melted butter
1-1/2 cup salted chopped cookies (cream crackers)
2 tbsp. sugar

Filling:
500g Philadelphia cheese
200g condensed milk
3 eggs

Raspberry sauce:
250g raspberries
1/3 cup icing sugar
1/3 cup water
1 tbsp. lemon juice

For the dough, mix the cookies with the melted butter and the sugar. Grease the bottom of a round pan and cover with the dough. Refrigerate for 30 minutes.

For the filling mix the cheese until smooth, with the condensed milk and the eggs. Cover the base.

Bake in moderate heat for 10 minutes. Cool and remove from the pan. Refrigerate.

Liquefy the fruit and put them in a little pot with the fine sugar, the water and lemon juice. Cook for some minutes and let cool.

Posted by Marianne Kaufmann

Nutritional Info Per Serving: N/A