Raspberry Jam Cheesecake

1 package of Maria biscuits 200g;

100 gr of margarine

200 gr of cream cheese

2 unsweetened Greek yogurts (125 g each)

1 pack of cream 200 ml

100 gr of sugar

1 teaspoon vanilla flavoring

5 sheets of colorless gelatin

1 tablespoon of lemon juice

3 tablespoons of water

Quinta de Jugais Raspberry Jam

1. Start by melting the margarine and letting it cool. Grind the biscuits, add them with the margarine and mix until you get a sand-like mixture thick.

2. Place the biscuit mixture at the bottom of the pan so that it Evenly cover the base, pressing lightly with your fingers. Place in the refrigerator while making the filling.

3. Using a mixer, beat the cream cheese with the yogurt and sugar until you obtain a smooth and shiny cream.

4. Place the gelatin in cold water for about 5 minutes to hydrate. Meanwhile, beat the cream with the lemon juice until thick.

5. Squeeze the gelatine leaves and dissolve in 3 tablespoons of warm water. Once it has cooled a little, add it to the cream cheese mixture and wrap it with a stick. of wires.

6. Add the cream and vanilla flavoring and mix everything together. Put by on top of the biscuit base, smoothing it on top and place it in the fridge until it solidifies.

7. When it is solidified, you can add Raspberry jam until cover the entire top of the cheesecake and it is ready to serve.