- Skill Level: medium
- Prep Time : 0 m
- Cook Time : 0 m
- Ready In : 0 m
1 packet oat biscuit.
125 g butter.
250 g creamy cheese.
150 g condensed yoghurt.
150 g fresh cream.
150 g sugar.
1/2 lemon, grated.
1/2 lemon, squeezed.
1 cup raspberries.
1 cup blackberries.
1 cup sugar.
1/2 cup starch.
Melt butter and mince the biscuits. Compress the biscuits in cake mold ( 21 cm in width) until it has a flat surface. Mix the creamy cheese with condensed yogurt with electronic mixer and set aside. Blend sugar and eggs well until get a thick mixture. With a woody spoon pour the eggs mixture to the cheese mixture and blend.
Place gelatin in a bowl, pour cold water and ice cubs over it until tender, then dissolve it in a pot over medium heat.
Add the dissolved gelatine with cream to the cheese mixture.
Add grated lemon and lemon juice and blend well.
Pour the mixture over the biscuit in the cake mold, put the mold in the refrigerator for about 3 hours.
Add sugar, raspberries, and blackberries in a pot and heat until boil. Dissolve starch with water and add it to the raspberries mixture to get a thicker texture. Put aside to cool.
Grease the raspberries mixture over the cheese cake and put the cheese cake in the refrigerator again.
Note: it would be better if it is prepared before one day of serving.