Raspberry cheesecake

Ingredients for 1 servings:

• 200 g wholemeal biscuits
• 150 g butter
• 100 g oat flakes
• 600 g cream cheese
• 1 packet of vanilla sugar
• 150 g sugar and lemon essence as desired
• 300 g cream
• 100 g sugar
• 500 g raspberries
• 1 pack of Gelatinefix

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

summery fresh

For the base, place the biscuits in a freezer bag and crush with a rolling pin until fine crumbs. Place a saucepan on the stove over low heat and toast the oats without any fat until they begin to brown. Dice the butter and add it to the pan with the oats, along with the biscuit crumbs. Stir gently with a wooden spoon until the mixture comes together. Remove the pan from the heat, pour the biscuit mixture into the greased springform pan and spread evenly. Leave to rest in the refrigerator for 1 hour to set. For the filling, put the cream cheese, vanilla sugar, sugar and lemon essence (if desired) in a mixing bowl and mix until smooth. In another bowl, whip the cream until stiff peaks. Fold half of the cream into the cream cheese mixture and mix. Carefully stir in the other half. Pour the mixture onto the chilled biscuit base and spread evenly. Leave to rest in the refrigerator for 1 hour to set. For the topping, puree the raspberries, stir in the sugar, add the gelatin fix and mix well. Pour the topping mixture onto the cooled cake and spread evenly. Chill thoroughly in the refrigerator for 2 hours and enjoy.