- Cream cheese - 400 Grams
- White chocolate - 200 Grams
- Cream - 200 Milliliters
- raspberry - 400 Grams
- Cookies - 230 Grams
- Sugar - 150 Grams
- Butter - 110 Grams
- Gelatin - 3 st. spoons
- Sugar powder - 1 st. a spoon
- Lemon Zest - 3/2 Teaspoons
1. Preheat the oven to 180 degrees. Melt butter over low heat. Chef get from the refrigerator and put it in a plate. Leave it for 15 minutes at room temperature. Melt the chocolate in a water bath. Raffle the cookies. Lubricate the baking dish with butter. A crumb of cookies put on the bottom of a bowl and pour melted butter. Stir thoroughly with a fork. Pour the mixture into a baking dish and spread it evenly over the bottom. Press crumbs first with a fork, and then with your hands. Put in a preheated oven for 20 minutes and allow to cool. 2. With a fork, beat cream cheese, sugar, and zest until the ingredients mix well. This will take approximately 2 minutes. Pour 75ml boiling water into a glass with gelatin and wait until it dissolves. Pour the gelatin solution into the cream cheese, pour the melted chocolate and mix well. Whip the cream with a fork for about a minute, then add them to the mixture. 3. Pour a third of the cheese mixture onto the cookie crumb. Lay out the mixture of raspberries, and then pour the remaining two thirds of the mixture. 4. Gently cover the cheesecake and put in the refrigerator for 3 hours at least to make it freeze. Get out of shape. Decorate the top with raspberries.
Servings: 8