Raspberry Pie with Cream Cheese

Make the floor. Chop the biscuits in a plastic bag with a rolling pin and mix with the brittle. Melt the butter and mix well with the breadcrumbs.

Line the springform pan with baking paper and press in the crumbs with gloved hands, distribute evenly, press firmly. My tip: Then freeze the mold for 3-4 hours, the easier it is to remove the base from the mold and remove the film.

Then place the frozen base on the serving plate and cover with a cake tin. Soak the gelatine in cold water.

Making the filling: Take the cream cheese out of the pack and place in a bowl. Whip the first 200 ml of cream with vanilla sugar and cream stiffener. Put aside. Warm the milk, dissolve some cream cheese in the milk, then squeeze out the gelatine and mix it with the milk, stir well, dissolve the powdered sugar in the solution. Then fold the solution under the cream cheese with a whisk. If well mixed, wait for the mixture to set, then spread it on the bottom, spread a little higher on the edge, edge for later pouring or for raspberry juice.

Then let the cake rest in the refrigerator for at least 4 hours. Then take out the cake and spread the raspberries on it. Mix the water with the juice and then prepare according to the instructions with the cake topping, allow to cool a little and carefully distribute from the center out with a spoon. When the topping has become cold, spread it with the last whipped cream.

Variant for vegetarians: You dissolve 1 tbsp Sanapart and 1 heaped teaspoon Agartine in the warm milk. Then you can also dissolve the powdered sugar in it and stir it into the cream cheese with a whisk. Continue as described above.