Chilled cheesecake

Name: chilled cheesecake
Cook time: 30 min
Total time: 210 min
Yield: 8
Cuisine: American
Ingredients: 30 g unsalted butter or margarine; 154 g Oreo cookies business suit; 3 leaf gelatin bag of 12 leaves; 375 g fresh raspberries container of 125 g; 8 g vanilla sugar bag; 125 ml fresh cream cup; 4 el granulated sugar; 125 ml creme fraiche; 250 g mascarpone container of 250 g; 4 el beet juice 750 ml bottle

Delicious airy cheesecake with raspberry filling.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 22 cm)
1 food processor
1 blender

Directions

Line the bottom of the spring form with baking paper.
Melt the butter in a saucepan.
Grind the cookies in the food processor and add the butter.
Cover the bottom of the mold with it, press and put in the refrigerator.
Soak the gelatine in cold water for 5 minutes.
Puree the raspberries with the vanilla sugar with the hand blender.
Heat 5 tbsp of the raspberry purée in a saucepan against the boil.
Take of the fire. Squeeze the gelatine and dissolve in the warm puree. Add to the cold puree.
Beat the whipped cream with the sugar.
Stir in the crème fraîche and mascarpone in a mixing bowl.
Fold the raspberry puree, whipped cream and beet juice lightly.
Spoon it on the cake base. Put in the refrigerator for at least 3 hours.
Bon appétit! .