For the cake :
18 ounces cheese strainer,
5 ounces thick, full-fat cream,
1/3 cup sugar,
3 eggs,
1 pinch of vanilla powder,
1 pinch of salt,
Raspberry Woos
Melt the butter and mix it with the biscuits powder and vanilla. Butter the mold and roll the dough out in it. Save for later.
Preheat the oven at 302°F. Whisk the cheese strainer until creamy then add the sugar and whisk for a few minutes. Add a pinch of salt, the vanilla and the eggs one at a time while keeping beating. Finally, add the cream. Pour the mix on the dough and bake until the cheesecake is firm. Let cool then store in the fridge for at least 4 hours.
Serve portions in a glass shooter and decorate with Raspberry Woos.
