Raspberry no-bake cheesecake
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ingredients
200 g Butter biscuits ( corpus) 125 g Butter ( corpus) 6 tbsp Milk ( corpus) 1,5 packets Ground gelatin (dr oetker) 6 tbsp granulated sugar 2 pcs vanillin sugar 200 ml whipping cream 250 g Cream cheese ( philadelphia, lucina..) 180 g sour cream 1 pk egg yolk 300 g frozen raspberries 1 pk Ground gelatin dr oetker ( fruit) 6 tbsp Crystal sugar ( fruit)
progress
1.
Corpus: Let the butter soften at room temperature and then combine it with the ground butter cookies. Add the milk , mix and press the mixture into the bottom of the mould ( 26 cm) and place in the refrigerator while you prepare the cream.
2.
Filling: Put the gelatin to stand with a little water for 10 min ( according to the instructions ) and in the meantime prepare the rest of the filling. Beat the sweet cream well with vanillin and granulated sugar. When it is stiff, progressively add the cream cheese,sour cream and egg yolk.
3.
Heat the gelatine after it has set over a low heat to melt, stirring constantly. Be careful not to boil. Add the finished gelatine to the cream by first adding about 2 pl of the whipped cream to the heated gelatine and whisking quickly with a small whisk to avoid lumps forming. I then add this mixture to the bowl with the remaining whipped cream, stirring with the mixer. Then spread it evenly over the crust.
4.
Place the fruit in a bowl with 4-5 pl of water and the granulated sugar. Allow it to melt and then add the gelatine, stirring constantly. Cook on low heat for a while , but do not let it boil. Pour the finished jelly on top of the filling, let it cool and then put it in the fridge, preferably for a couple of hours.
