Cheesecake (dates, agave, raisins)

For 24 small cakes

Composition :
cheesecake
butter shortbread
vanilla cream
fresh raspberries

Cheesecake cream:
* 240g eggs
80g yellow
* 340g of grape sugar (organic)
* 1200g of Philadelphia
* 160g of cream
Mix the grape sugar with the Philadelphia cream, then the eggs and the
Cream. Cook for 1 hour at 80°C.

Butter Shortbread:
*80 g of egg yolks
*160 g of date sugar
*230 g of flour
*6 g of baking powder
*1 pinch of fleur de sel
*160 g of softened butter
Whisk the eggs and date sugar until pale
 Add the butter and then the rest of the ingredients.
Bake at 170°C. Cool, then grind and mix with brown butter (45g).
(per 100g)

Mexican Vanilla Cream
*550 g of milk
*4 vanilla pods
*120 g of agave sugar
*50 g of cream powder
*80 g of egg yolks
*50 g of butter
*8 g gelatin
*600 g of whipped cream

Whisk the egg yolks with the agave sugar and custard powder.
 Boil the milk with the vanilla
Cook like pastry cream

Enjoy your food !