Tasty Raspberry Cheesecake Recipe

Raspberry Cheesecake Recipe

Ingredients

3 gelatine leaves
150 grams of lotus caramelized biscuits (Oreo, wheat biscuit or other biscuits)
30 grams melted butter
350 grams (frozen) raspberries, I have used fresh
And some extra to garnish
1 sachet of vanilla sugar
250 ml whipped cream
4 tablespoons white caster sugar
250 gram Mascarpone
1 spring shape of 22 cm lined with baking paper

Instructions

Soak the gelatin in cold water
Grind the biscuits finely in a food processor and mix
With the melted butter.

Scoop the crushed biscuits in the spring form, press firmly and put half an hour in the refrigerator.
Mash 250 grams of raspberries.

Heat this raspberry mash in a saucepan and loosen the squeezed
Gelatin and the vanilla sugar in it.

Beat the whipped cream stiffly with the sugar.
Fold the mascarpone and raspberry puree gently
Through the whipped cream and mix to a uniform whole.

Scoop the mixture on the cake bottom and leave at least
4 hours covered stiffen in the refrigerator.
Decorate the cake with raspberries.

Tip: Personally, I have used shavings from a Tony raspberry bar.
What tasted good.