Raspberry cheesecake

I love raspberry cakes because raspberries are my favorite fruit, so I will share with you the recipe for the perfect raspberry cheesecake.

INGREDIENTS:

For the biscuit base:

• 120 g butter
• 100 g of powdered sugar
• 300 g of ground plasma biscuit or some other biscuit
• 120 ml of carbonated orange juice

For the cheese filling:

• 400 g cream cheese
• 160 g powdered sugar
• 180 g sour cream 20% mm
• 250 ml of sweet sour cream
• 1 bag of gelatin + 50 ml of cold water

For raspberry topping:

• 300 g raspberries
• 300 ml of water
• 100 g of sugar
• 1 bag of gelatin + 100 ml of cold water

PREPARATION:

1. Mix butter and powdered sugar. Add the ground plasma biscuits and mix a little more.
2. Pour the juice, stir and put the mixture in a 22 cm mold. Flatten and refrigerate while preparing the filling.
3. Pour 50 ml of cold water over the gelatin and leave it to swell. Pour cream cheese and powdered sugar into a bowl and stir with a spoon.
4. Separately mix the sweet cream into a solid whipped cream. Gradually add in the cream cheese and stir to combine. Add 180g of sour cream in the same way.
5. Heat the swollen gelatin in the microwave for 4-5 seconds. Pour a spoonful of cheese filling into the gelatin, mix well and pour everything into the filling.
6. Stir well and place over the biscuit base. Return to the refrigerator to cool.
7. Pour 100 ml of cold water over the gelatin and leave it to swell.
8. Put raspberries and 300 ml of water in a blender and mix well. Then place in a bowl and add sugar. Put to cook.
9. When it starts to boil, cook for another 4-5 minutes. Remove the foam that has formed on the surface.
10. Remove from the heat and strain the dressing through a strainer.
11. Add the swollen gelatin, stir and leave for 5 minutes to cool slightly. During this time, you can continue to remove the foam with a spoon, if there is any left.
12. Take the cheese cake out of the fridge and slowly pour the topping across the cake.
13. Carefully transfer to the refrigerator and leave for at least 3-4 hours, to cool and firm up.
14. Use a thin knife to run along the edges of the mold and remove the rim of the mold.

Enjoy!