Preparation: 30 min
Total: 8 hours
Cheesecake with Raspberry Jam
►200g of digestive cookies;
►100 gr of margarine;
►200 gr of cream cheese;
►2 unsweetened Greek yogurts (125 gr each);
►200 ml of cream ;
►100 gr of sugar;
►1 teaspoon of vanilla essence;
►5 sheets of colorless gelatin;
►1 tablespoon of lemon juice;
►3 tablespoons of water;
►Quinta de Jugais Raspberry Jam;
Quinta de Jugais
1.Start by melting the margarine and let it cool. Grind the cookies, add them with the margarine and mix until you get a texture similar to sand.
2.Put the mixture of the cookies on the bottom of the tin and evenly cover the base, pressing lightly with your fingers. Place in the refrigerator while you do the filling.
3.Whisk the cream cheese with the yoghurts and sugar with an electric mixer until it is smooth and shiny.
4.Put the gelatin in cold water for about 5 minutes to hydrate. Meanwhile whisk the cream with the lemon juice until they have some volume.
5.Squeeze the gelatin sheets and dissolve in 3 tablespoons of warm water. As soon as it has cooled down a little, add to the cream cheese mixture and whisk it.
6.Add the cream and vanilla essence and mix everything together. Place on top of the cookie base the cheesecake mixture and refrigerate until it’s solid.