How it’s done
For the base, finely grind the cookies. Mix well with butter and salt. Pour into a springform pan lined with baking paper. Press the cookie base evenly and firmly. Refrigerate for approx. 30 min. Soak gelatine in cold water for approx. 5 min. Whip cream until stiff, set aside in a cool place. Mix powdered sugar and cream cheese in a bowl until well blended. Finely grate lemon zest into it. Put 1 tablespoon lemon juice in a small pan. Squeeze out gelatin. Add to pan and stir over medium heat until completely melted . However, do not allow gelatin to boil. Remove pan from heat. Stir about 2 tablespoons cream cheese mixture into gelatin, mix well and add another 2 tablespoons mixture. Now stir gelatin mixture into remaining cream cheese mixture. Carefully mix in the cream. Pour the cream cheese mixture onto the cookie base. Smooth out and cover and refrigerate for at least 4 hours. Finely puree half of the raspberries with the powdered sugar. Spread the sauce on the cheesecake and garnish with the remaining raspberries.
Tip: Cheesecake can be prepared a day in advance. Garnish with other seasonal berries.
