Raspberry cheesecake

1. Mix crushed biscuits with melted butter and milk.
2. Press into the bottom of a cake tin lined with baking paper. Put in the refrigerator.
3. Whip the whipped cream in milk, add soft cottage cheese, vanilla sugar, powdered sugar and finally beat the swollen, melted gelatin in the milk.
4. Pour onto the cookie dough. We can throw raspberries in between the filling. Let it harden in the refrigerator for about 2 hours.
5. We prepare the topping from mixed frozen or fresh raspberries, into which we pour 150 ml of water and add sugar. Let the gelatin swell for about 5 minutes in 50 ml of water. Then heat it until it dissolves and mix it with the raspberry juice.
6. Pour over the hardened cheesecake. Refrigerate again, preferably until the next day. We decorate according to fantasy, e.g. whipped cream and raspberries.

A good tip:
We will prepare the gluten-free version of the cheesecake with gluten-free cookies according to our recipe https://www.lianasro.sk/nase-recepty/bezlepkove-susienky-polomacane-alebo-na-cheesecake