Start by preparing the cheesecake base. Put 1 cup of peanuts, 20 half apricots, and 1 cup of water in a blender and blend until it becomes dough. Then, take a round cheesecake mold and spread the base by pressing it into this mold. Put the mold in the freezer.

Put 2 tbsp of semolina, a pinch of cinnamon, and 2 cups of milk in a medium-sized deep saucepan and mix to cook. Take it off the stove when it thickens. Add 2 tbsp honey and 2 tbsp heavy cream. Mix for the last time. Pour this mixture over the base in the freezer and put them back in the freezer.

Cook the raspberries, stirring, on low heat. When they reach a jam-like consistency, take them off the heat, add honey, and mix.

Then, pour this raspberry mixture as topping on the cheesecake in the freezer. Put the cheesecake back in the freezer for 2-3 hours. That’s all!