Pre-heat the oven to 185°C
Crush 125g butter/vanilla biscuits in the blender, then mix with 4 tbsp molten butter and cover the bottom of a 15cm baking tin
Whisk 80g fine sugar with an egg, 2 extra egg yolks with 270g cream cheese (f.i. Phildelphia)
Bake 25 min in the hot oven, take out and cool.
Cover with 1 tbsp raspberry jam and 200g red fruit (strawberries, raspberries,
(Recipe by Cees Holtkamp)
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