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Ingredients
number of servings
8
Body
- 200 g butter biscuits
- 100 g butter
Filling
- 500 g mascarpone
- 400 g sour cream
- 150 g Heart
- 1 pcs Vanilla extract
- 3 pcs gelatin
Glaze
- 300 g raspberries
- 2 tablespoon sugar
- 1 pcs gelatin
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Directions
20 min.
1. Step
Preparation of the base: Crush the cookies finely and mix them with melted butter. Press the mixture into the bottom of a mold and put it in the refrigerator.
2. Step
Filling preparation: Mix the mascarpone with cream, sugar, and vanilla extract. Prepare the gelatin according to the instructions on the package and add it to the mixture. Stir everything well and pour it onto the base. Put the base with the filling in the fridge for 2-3 hours.
3. Step
Frosting preparation: Blend the raspberries with sugar and a little water into a puree. Prepare the gelatin according to the instructions on the package and add it to the raspberry puree. Pour the frosting over the cheesecake and put it back in the fridge for another 2 hours.
4. Step
Let the cheesecake sit in the fridge for at least an hour before serving. Then you can slice and serve the cheesecake.
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