Preparations

• Let the cream cheese soften at room temperature.
• Dice the butter and refrigerate until ready to use.
• Line a mold with a baking sheet.
• Preheat the oven before baking.

Crumble

1. Place all the ingredients in a bowl and mix them together using a scraper, cutting them finely. Mix until the powdery texture disappears and the mixture becomes moist and crumbly.
2. Pour approximately half of the crumble mixture into the baking pan, covering the bottom evenly using the back of a spoon or any flat In a bowl, combine the cream cheese and granulated sugar and whip slowly to combine.surface. Keep the remaining half of the crumble mixture in the refrigerator until ready to use.
3. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until ooey-gooey and golden brown.

Cheese cake

1. In a bowl, combine the cream cheese and granulated sugar and whip slowly to combine.
2. Add the egg yolks one at a time, mixing well each time.
3. Add heavy cream and mix.
4. Sift in the cornstarch and mix until there are no lumps remaining.
5. Strain the dough and pour it into the mold.
6. Sprinkle the crumble mixture over the cheesecake batter, then place the raspberries on top. Sprinkle another layer of crumble over the raspberries, add more raspberries, and finish with a final sprinkle of crumble.
7. Bake in the preheated oven at 170°C (340°F) for approximately 1 hour. If it starts to brown too quickly, reduce the oven temperature to 160°C (320°F).
8. Once removed from the oven, remove from heat and refrigerate until well chilled.