Cheescake & raspberry sauce

Directions

1. 1
   Beat the cheese until you get a fluffy cream.
2. 2
   Pre-heat oven to 150C.
3. 3
   Mix the egg yolks, the condensed milk, the flour and the cornstarch (both sieved) and the baking powder.
4. 4
   Once integrated
5. 5
   Bring milk and butter to boiling point and add a 1/3 part to the batter and mix.
6. 6
   Add the 2 remaining parts.
7. 7
   Beat the egg whites with the sugar to hard peaks and integrate with the batter.
8. 8
   Bake at 150C for 15 min.
9. 9
   At 170C for 25 minutes and st 180 gor 5-10 more minutes.
10. 10
    Let it cool before serving.
11. 11
    Mash the defrozen raspberries with the blueberries.
12. 12
    Add half a cup of water and bring to boil.
13. 13
    Then sieve it.
14. 14
    Bring the refined back to boiling and add the sugar.
15. 15
    You can add a bit if raspberry essence or a few more frozen berries to give it more flavour.
16. 16
    Correct the sugar to your taste and let it reduce to the desired thickness.