Creamy Cheesecake with Raspberries
The creamy cheesecake from Spoonsparrow is super smooth and delicious! Try another one of our recipes.
Ingredients
- 300 g whole‑grain oat cookies
- 150 g butter
- 150 ml whipping cream
- 800 g cream cheese
- 4 tbsp Honey
- 1 Organic lemon
- 400 g raspberries
Instructions
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1.
Place the cookies in a freezer bag and crush them with a rolling pin. Melt the butter and mix it with the cookie crumbs. Spread the mixture onto a parchment‑lined pan and refrigerate until firm. Whip the cream stiffly. Beat the cream cheese with 3 tbsp honey and 3 tbsp freshly squeezed lemon juice until smooth, then fold in the whipped cream gradually.
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2.
Spread the filling over the cookie base and return to the refrigerator. Rinse, clean, and combine the raspberries with the remaining lemon juice and 1 tbsp honey in a saucepan; bring to a boil, remove from heat, and let cool. Distribute the slightly warm raspberries on top of the cheesecake and serve cut into pieces.
