Raspberry Cream Cheese Cake

Ingredients

• 200 g butter cookies
• 80 g Butter
• 5 sheets gelatin
• 400 g cream cheese
• 125 g crème fraîche
• 4 tbsp sugar
• 1 lemon (juice and zest)
• 200 g whipping cream
• 350 g Raspberries
• 1 small sponge cake base (≈22 cm diameter)
• 1 packet gelatin dessert mix
• sugar (as directed on package)
• 150 g raspberries
• 100 g raspberries

Instructions

1. 1.

   Fill a freezer bag with cookies, crush them with a rolling pin, then mix thoroughly with the melted butter. Spread the mixture onto the bottom of a pan and press down. Chill for about 30 minutes.

2. 2.

   Soak gelatin in cold water.

3. 3.

   Rinse raspberries, dry, puree, and strain through a sieve. Reserve about 5 tbsp of the puree.

4. 4.

   Whisk together cream cheese, crème fraîche, sugar, lemon juice, and zest.

5. 5.

   Heat 3 tbsp of the cream cheese mixture in a small pot, dissolve the drained gelatin into it. Then stir in the remaining cream cheese mixture and raspberry puree until smooth. Whip the cream to stiff peaks and fold it in.

6. 6.

   Cut the sponge cake base horizontally twice.

7. 7.

   Spread the reserved raspberry puree over the cookie crust, place one layer of sponge on top, spread about a third of the cream, add another sponge layer, repeat, and finish by smoothing the remaining cream on top.

8. 8.

   Chill the cake for about 2 hours.

9. 9.

   Prepare the gelatin dessert mix according to package instructions, let it cool slightly but not set. Puree raspberries again, strain, and stir into the gelatin mixture. Pour this over the cream layer and arrange fresh raspberries on top as garnish. Chill for another 2 hours. Remove the ring before serving and cut into slices.