This refreshing Philadelphia cheesecake with raspberry yogurt is a true summer dream! No baking required, with a crispy biscuit base and a creamy cream cheese filling, it’s transformed into an irresistible treat by its fruity raspberry topping.
Ingredients:
For the biscuit base:
• 220 g whole-wheat butter biscuits
• 150 g butter
• 1 pinch of cinnamon
For the filling:
• 850 g double cream cheese
• 250 g plain yogurt
• 100 g sugar
• 6 sheets of gelatin
• Juice of ½ lemon
• 100 g heavy cream
For the glaze:
• 2–3 tbsp sugar
• 150 ml red juice (e.g., currant juice)
• 150 ml water
• 350 g raspberries
• 1 packet of red cake glaze
Preparation:
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