Cheesecake with red berries

Name: Cheesecake with red berries
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 80 g Butter; 40 g tender oats; 150 g Butter biscuits; 3 sheets Gelatine; 1 Organic Lemon; 1 Vanilla pod; 400 g Double cream cream cheese; 80 g Sugar; 150 g Whipped cream; 150 g red currants; 350 g Raspberries; 7-10 Tbsp Oil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

80 g Butter
40 g tender oats
150 g Butter biscuits
3 sheets Gelatine
1 Organic Lemon
1 Vanilla pod
400 g Double cream cream cheese
80 g Sugar
150 g Whipped cream
150 g red currants
350 g Raspberries
7-10 Tbsp Oil

Directions

1
Melt butter in a pot. Roast oat flakes without fat in a pan. Crush the biscuits in the universal chopper. Mix cookie crumbs, butter and oat flakes. Coat the bottom of a springform pan (24 cm Ø) with oil and press the crumb mass onto it.
2
Cool the mould.
3
Soak gelatine in cold water. Wash the lemon hot and grate half of the peel thinly. Halve the lemon and squeeze the juice from 1/2 lemon. Cut the vanilla pod open lengthwise and scrape out the pulp.
4
Mix vanilla pulp, cream cheese, sugar, lemon juice and lemon rind. Melt pressed out gelatine in a small pot, stir in 2 tablespoons of cream cheese cream and stir into the remaining cream. Whip cream until stiff and fold into the cream cheese mixture.
5
Wash the currants, drain and pluck them from the panicles. Sort the raspberries. Fold 300 g raspberries and 100 g currants into the cream and spread on the biscuit bases. Chill the cake for about 4 hours.
6
Remove the cheesecake from the mould and decorate with remaining berries.