Raspberry cream cheese cake

Ingredients for 1 servings:

• 180 g butter biscuits, light
• 20 g cocoa powder
• 100 g butter, soft
• 500 g double cream cheese
• 200 g sour cream
• 200 g sweet cream
• 200 g powdered sugar
• 200 ml water, cold
• 2 packs of jelly (raspberry flavor)
• 125 g raspberries, fresh, nice and firm
• 150 ml raspberry syrup
• 225 ml water, cold
• 18 g cake glaze, clear, 1.5 packs
• some chocolate shavings, white

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

a no-bake summer cake

For the base, crumble the biscuits. Knead into a dough with the cocoa and softened butter. Crumble the dough into a 26cm springform pan and press down. Mix the powdered sugar with the cream cheese and sour cream. Whip the sweet cream separately and fold it into the cream cheese mixture. Dissolve the jelly powder in water and heat briefly, but do not boil. Cool in a cold water bath, stirring frequently, and then stir into the cream mixture. Pour the mixture into the springform pan. Cool and set in the refrigerator. After about an hour, spread the raspberries on the cake. Prepare a glaze using the cake glaze powder, syrup, and water according to the package instructions, but without adding any sugar. Spread the still-hot glaze over the raspberries and stir lightly with a spatula to create a marbled effect. Chill the cake in the refrigerator for another two hours. Decorate the cake with chocolate shavings before serving.