Recipe for making a raspberry cheesecake

Now you can make your own raspberry cheesecake! This cake is meant for six to eight persons. You can eat it after dinner or as a snack.

Before we start with making the cake it is important to first have the ingredients ready.

Ingredients:

500 grams (18 oz) fresh raspberries (from the greengrocer)
150 grams (5 oz) of sugar
500 grams (18 oz) of soft curd cheese
20 grams (0.7 oz) of gelatine (leave them to soak in cold water in the meantime)
1000 grams (35 oz) of sweetened whipping cream (from the supermarket)
300 grams (10.5 oz) of Bastognecookies
100 grams (3.5 oz) of butter (at room temperature)

Baking tin with a diameter of 26 centimetres (10 inch) (cooking shop or department store)
Food processor
Whisk or electric mixer
Scraper
Saucepan
Mixing bowl or dish

First you should grind the cookies with the food processor (if you don’t have one, you can put them in a clean kitchen towel and crush them with a rolling pin instead).
Add the butter to the ground cookies (in case you have crushed them fine by other means than the food processor, put the ground cookies in a bowl).
Turn the ground cookies and the butter into dough with the food processor.
Cover the bottom of the tin with dough and put it aside for a while.
Cook the raspberries in a saucepan with the sugar on low fire until you have a smooth mass. (keep stirring all the time!)
Dissolve the gelatine soaked in cold water in this hot mass and simultaneously add the soft curd cheese.
Let it cool off slowly in the kitchen. (do not continue until afterwards)
Stir the whipping cream until it’s as thick as yoghurt and scoop it through the mixture that has cooled off in the meantime.
Plunge this mixture into the baking tin on top of the bottom you have made earlier.
Put your cheesecake in the fridge for at least an hour.

To finish it off you can put some tufts of cream on top of the cake.

Enjoy your meal!

Sources: www.todio.nl