Raspberry cream cheese cake

Ingredients

Directions

1. 1

   Mix jelly and sugar in a pot. Stir in 250 ml water with a wooden spoon. Heat while stirring until everything is dissolved. Do not let it boil! Let it cool down

2. 2

   Melt butter and chocolate. Put the biscuits in a freezer bag and crumble them finely with a dough roll. Brush the bottom of a springform pan (26 cm Ø) with oil. Mix chocolate butter and biscuits well, put them on the bottom of the springform pan and press them down to a firm base. Chill for about 45 minutes.

3. 3

   Select the raspberries, set some aside for decoration, puree the rest. Stir the cream cheese until smooth, add the jelly. Whip cream until stiff, fold into the cream

4. 4

   Put about half of the cream into the springform pan. Spread half of the raspberry puree on top and fold in loosely with a fork. Add the rest of the cream and the remaining raspberry puree and also marble with a fork. Chill for about 4 hours. Remove the cake from the tin and decorate with raspberries

5. 5

   waiting time approx. 4 3/4 hours