1. Preparation: Place a 26 cm (10-inch) cake ring on a cake plate. Lightly grease the ring with butter and dust with powdered sugar for easier removal later. Alternatively, line the ring with acetate cake collar.
2. Cookie Base: Roughly crush the butter cookies, place them in a freezer bag, and crush them finely with a rolling pin. Mix the cookie crumbs with cinnamon and melted butter. Press the mixture evenly into the cake ring to form the base. Refrigerate until firm.
3. Filling: Soak the gelatin sheets in cold water. In a bowl, beat the cream cheese, plain yogurt, sugar, and lemon juice until creamy. Lightly whip the heavy cream.
4. Dissolve the Gelatin: Squeeze out the excess water from the gelatin and melt it in a small saucepan over low heat. Add a little of the cream cheese-yogurt mixture to the gelatin, stir well, then stir the gelatin into the remaining mixture. Finally, fold in the whipped cream.
5. Assemble the cake: Pour the filling onto the cookie base and smooth the surface. Refrigerate the cake for about 3 hours until set.
6. Raspberry glaze: Heat the red juice, water, and sugar in a small saucepan. Stir in the glaze according to the package instructions and bring to a boil briefly. Distribute the raspberries over the cake and pour the glaze evenly over them.
7. Finishing: Refrigerate the cake again until the glaze is firm. Carefully remove the cake ring before serving.
Preparation time: 30 minutes
Chilling time: 3 hours
Total time: 3 hours 30 minutes
Tip: This cake tastes especially good after chilling in the refrigerator for a few hours. Enjoy!
