Raspberry cream cheese cake with shortbread base

Name: Raspberry cream cheese cake with shortbread base
Cook time: 35 min
Total time: 35 min
Yield: 16
Ingredients: 7-10 Tbsp Oil; 100 g Butter; 275 g Shortbread (Scottish butter pastry); 1 large freezer bag; 250 g Raspberries; 7 sheets white gelatine; 700 g Double cream cheese; 100 ml Milk; 4 TABLESPOONS Lime juice; 125 g Sugar; 250 g Whipped cream; 1 package Bourbon vanilla sugar; 2 TEASPOONS Raspberry fruit spread

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 16

7-10 Tbsp Oil
100 g Butter
275 g Shortbread (Scottish butter pastry)
1 large freezer bag
250 g Raspberries
7 sheets white gelatine
700 g Double cream cheese
100 ml Milk
4 TABLESPOONS Lime juice
125 g Sugar
250 g Whipped cream
1 package Bourbon vanilla sugar
2 TEASPOONS Raspberry fruit spread

Directions

1
For the cake base, brush a cake plate with oil. Place the rim of a springform pan (26 cm Ø) on top. Melt butter. Pour Shortbread into a freezer bag and close the bag.
2
Finely crumble the shortbread with a rolling pin. Put aside approx. 2 tbsp. breadcrumbs for decoration. Mix the rest of the crumbs with the melted butter. Pour into the rim of the tin and press down as a cake base.
3
Chill for about 30 minutes.
4
For the cream, select the raspberries, wash carefully if necessary and put some aside for decoration. Soak the gelatine in cold water. Stir cream cheese, milk, lime juice and sugar until smooth. Squeeze the gelatine and dissolve at low heat.
5
Stir in 2-3 tablespoons of cream cheese, then stir into the remaining cream cheese. Spread on the cake base. Spread raspberries on top. Chill the cake for at least 4 hours.
6
For the cream topping, whip the cream until stiff, adding vanilla sugar. Remove the cake from the edge of the mould. Spread the cream loosely on the cake, leaving about 2 cm of edge free. Pass the fruit spread through a fine sieve.
7
Decorate the cake with the remaining berries, fruit spread and shortbread crumbs.