Recipe for cheesecake with raspberries and rhubarb
Easy and delicious cheesecake with a biscuit base and raspberry-rhubarb jelly.
The recipe is simple and has been tested many times in our home.
Ingredients
Bottom
- 250 gram Digestive biscuits
- 150 gram Melted butter
Cream
- 400 gram Cream Cheese
- 0.25 l Whipping Cream
- 90 gram Powdered Sugar
- 30 gram Lemon Juice
- 24 gram Vanilla Sugar
Jelly
- 300 gram Juice
- Gelatin Sheets 3 leaves
Instructions
Biscuit Base
- Crush the biscuits and melt the butter.
- Mix it together and press the biscuit mixture into a springform pan.
- Mix cream cheese, lemon, vanilla sugar, and powdered sugar.
- Whip the cream until it forms stiff peaks and blend it into the cheese mixture.
- Pour the mixture over the biscuit base - refrigerate overnight or freeze for two hours.
- Soak the gelatin in water.
- Bring the juice to a boil and add the gelatin.
- Ensure it melts completely!
- Cool the juice to room temperature.
- Pour the cooled gelée over the cheesecake by gently pouring the juice over a wide spoon held above the cake (gently).
- Freeze or refrigerate until the gelée sets!
