Raspberry cream cheese cake with buttermilk

Ingredients for 1 servings:

• 150 g butter biscuits
• 50 g rusks
• 100 g butter
• 500 g cream cheese
• 350 ml buttermilk
• 8 sheets of gelatin
• 160 ml orange juice
• 100 g sugar
• 400 g raspberries, frozen

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

tastes wonderfully refreshing, easy to make without baking, from a 26 cm or 24 cm springform pan

This recipe is for a 26 cm springform pan; alternatively, a 24 cm springform pan can be used, which will make the cake slightly taller. For the base, chop the butter biscuits and rusks in a mixer or crumble them with a rolling pin in a freezer bag. Melt the butter in a saucepan or in the microwave and mix with the crumbs. Line the bottom of the springform pan with baking paper. Spread the mixture evenly and press down firmly to form the base. Chill the base for about 30 minutes. Meanwhile, for the cream cheese mixture, soak the gelatin leaves in cold water. Whisk the cream cheese and buttermilk until smooth. Heat the orange juice and sugar in a saucepan, stirring constantly until the sugar has dissolved. Remove the juice from the heat. Squeeze out the gelatin well and dissolve it in the hot orange juice. Add 2-3 tablespoons of the cream cheese mixture to the gelatin, then mix this mixture with the remaining cream cheese mixture. Reserve a few raspberries for decoration. Spread the remaining frozen raspberries on the chilled biscuit base. Carefully spread the cream cheese and gelatin mixture on top. Chill the cake for at least 4 hours, preferably overnight. Before serving, decorate the cake with the remaining raspberries and carefully remove the edge of the springform pan, loosening it with a sharp knife if necessary. Enjoy!