Cheesecake with raspberries – it's easier to serve this way.
Cheesecake with raspberries - Tatjana Stojanović
Cheesecake with raspberries - it's easier to serve this way.
- 300 g of raspberries
- 150 g ground biscuit
- 2 bags of gelatin
- 200 ml of sweet cream
- 250 g of cream cheese
- 2 spoons of powdered sugar
- 2 spoons of crystal sugar
- 125 g butter
- 50 ml milk
- 8 cups of water
- Place the butter in the microwave to melt.
Pour it into the ground biscuit, add milk little by little and combine everything.
Take 8 small cups and spread a biscuit on the bottom of each.
- Beat the sweet cream with two tablespoons of powdered sugar.
Add cream cheese and mix everything well.
Spread the mixture evenly over the biscuits with a spatula. - Pour gelatin in salt and pour 8 cups of water over it. Let it swell.
During this time, put raspberries and two large spoons of granulated sugar in a bowl.
Cook the raspberries for about 5 minutes and add the gelatin at the end.
Remove from the heat and knead until the gelatin is completely dissolved.
Leave to cool a little.
Spread the raspberry greens evenly over the cream cheese filling.
Leave in the refrigerator for about 2 hours to cool down and harden.
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