1. Combine raspberries, sugar, and lemon juice in a saucepan and bring to a boil over low heat.2. Simmer until thickened, strain through a sieve and leave to cool at room temperature.
1. Mix the crushed whole wheat cookies with the melted butter and press into a mold (15 cm) and flatten.2. Place in the refrigerator while you mix the powdered gelatin with the water and let it sit for about 10 minutes.
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Yogurt Cheesecake Batter
3. Heat the cream cheese in the microwave for 15 seconds and stir with a hand whisk to combine.4. Stir in the yogurt, then stir in the sugar and lemon juice.
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Yogurt Cheesecake Batter
5. Heat the soaked gelatin in the microwave for 20 seconds to dissolve, then stir in.6. Whip the heavy cream to 60% and then fold in.
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Yogurt Cheesecake Batter
7. Pour about 1/3 into the molds, flatten and place in the freezer for 20 minutes to set.8. Measure out 110 g of the batter and mix in the raspberry puree and raspberries.
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Yogurt Cheesecake Batter
9. Place a 12cm tin on top of the set cheesecake and pour the raspberry mixture in the center.10. Line the outside of the mold with white batter and gently lift the 12 cm mold to remove.
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Yogurt Cheesecake Batter
11. Pour the white batter on top to flatten and chill in the refrigerator for at least 4 hours.12. Decorate the top with raspberry puree and cream. (Cream pod: No. 234)