Frozen Cheesecake with Raspberries - Frozen cheesecake med hallon

FROZEN CHEESECAKE WITH RASPBERRIES

Frozen cheesecake med hallon

6 pieces

5.3 oz digestive biscuits

2.6 oz melted butter

8.8 oz raspberries, fresh

or frozen and thawed

10.6 oz cream cheese

0.8 cup Turkish yogurt

or thick Russian yogurt

0.8 cup condensed milk

(1.2 cup if you prefer a 

sweeter cake)

Decoration:

raspberry powder

4.4 oz raspberries

fresh mint or lemon balm

Preheat oven to 347F.

Finely crumble the biscuits in a food processor, add the melted butter and mix together.  Flatten the crumble out in a springform pan, diameter approx 8 inches, and store cold for about 20 minutes. Bake in the middle of the oven for about 15 minutes and allow to cool.

Mix the raspberries and pass through a sieve to a puré. Beat the cream cheese in a bowl until smooth. Add yogurt and beat together. Add milk (the larger amount for a sweeter taste) and beat together. Blend in the raspberry puré and beat to a smooth mixture. Pour the filling in the pie, cover with plastic foil and freeze for 5 to 6 hours or overnight.

Decorate the cake with sifted raspberry powder and fresh raspberries. Top with fresh mint or lemon balm.

Enjoy!

Bella