Tartelette met frambozen-cheesecake

Whip the Cheesecake in a planetary mixer until light and airy.

Add the raspberry purée.

Mix well and transfer to a piping bag.

Bring all ingredients to a boil and cook for 1 minute.

Pour into a suitable container and allow to set in the refrigerator.

Once set, blend until smooth to obtain a gel and transfer to a piping bag.

Fill a thin layer of the gel into the tartlet shells.