NO BAKE RASPBERRY CHEESECAKE

It’s the 14th of February so that means valentine’s day. Happy Valentine's Day 💕 I know very cheesy and cliché but guess what? I love it and I’m all in for being extra romantic (and I am not embarrassed about it) :) I surprised my father this morning with this cheesecake. I love this recipe, its super smooth and not too heavy at all. Oh Lord this is one of my favorite cheesecakes I ever made. I'm kinda in a rush right now cause I’m heading out for a valentine’s dinner with my best friend. But I promise the recipe is coming this weekend on the blog! Happy valentine’s day everyone. Spread the love, much love C.

Ingredients:

- 180gr of biscuits

- 85gr of butter

- 350gr of cream cheese

- 250gr of sour cream

- 50gr of yoghurt

- 120gr of sugar

- 250gr of cream

- 4,5 gelatin leaves

- 1 lemon

- 300gr of raspberries

- Parchment paper / baking paper

Recipe:

1. For the bottom layer, crush the biscuits into a mixing bowl.

2. Let the butter melt on a low-fire.

3. Add the melted butter to the crushed biscuits. Mix it all together with your hands.

4. Cut a piece of baking paper to the size of your round baking mold.

5. Add the mixture of the melted butter and crushed biscuits to the baking mold. Press it all together and place the round baking mold in the fridge.

6. Take a mixing bowl and add the cream cheese, yoghurt and sour cream. Mix until you get an even mixture.

7. (Use a mixer or kitchen robot) Mix the raspberries together with the juice from the lemon.

8. Use a strainer so you can remove the excess seeds. Add the mixture from the raspberries and the lemon juice to the mixture of cream cheese, yoghurt and sour cream.

9. Place the gelatin leaves in a pot with cold water.

10. Place a small cooking pot on a high fire. Add the cream and the sugar.

11. Once the cream has reached cooking point, you turn down the fire and add the gelatin leaves. Before adding the leaves make sure you squeeze the leaves thoroughly, so there is no water left.

12. Carefully mix (with a spatula) the mixture of cream/gelatin and cream cheese/yoghurt together.

13. Take the baking mold out of the fridge.

14. Add the mixture on top of the biscuit bottom.

15. Place the baking mold back in the fridge and let it rest for at least 4 hours before serving.

16. When serving I like to add some raspberries as a garnish.