Mix together eggs and sugar. Add the butter. Add the salt, flour and baking powder and knead into a dough. Roll out the dough on a floured surface and bake for about 20 minutes, until it’s just starting to brown.
FILLING
In a food processor, combine creme cheese and sugar for 20mins until creamy. Add the liquid creme than the eggs and beat well.
Preheat the oven to 110 °C.
Pour the mixture into the mold and bake for 40mins.
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour. Remove from the oven.
RASPBERRY COULIS
Combine the gelatin powder with water.
Heat the puree with sugar. Reduce the heat and simmer until sugar has dissolved Add the gelatin.
Top the cheesecake with the raspberries around and the coulis in the center.
