Step 1/10
- 6 sheets gelatin
- 150 ml water
Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.
Step 2/10
Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
Step 3/10
- small pan
- large bowl
- spatula
Melt butter in a small pan over medium-low heat. Transfer cookie crumbs to a large bowl, pour in melted butter, and stir until combined.
Step 4/10
Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.
Step 5/10
- 3 tbsp lemon juice
- 1 vanilla bean
- 300 g yogurt
- 525 g cream cheese
- whisk or handmixer with beaters
- large bowl
- knife
Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.
Step 6/10
Add soaked gelatin with the water and sugar to a small saucepan. Slowly heat over medium-low heat, stirring until the gelatin has completely dissolved. Be careful not to overheat.
Step 7/10
Quickly add gelatin to the cream cheese mixture. Stir well to combine.
Step 8/10
Pour batter into baking form. Gently tap form on counter to release air bubbles. Transfer to refrigerator and allow to set for approx. 3 hours.
Step 9/10
Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.
Step 10/10
- 75 ml raspberry sauce
- 200 g berries (e.g. raspberries, blueberries, blackberries)
- 1 sprigs fresh basil
Drizzle cake with raspberry sauce. Top with fresh berries and basil. Enjoy with a cup of tea or coffee!