|525 g||cream cheese|
|150 g||oat cookies|
|3 tbsp||lemon juice|
|75 ml||raspberry sauce|
|200 g||berries (e.g. raspberries, blueberries, blackberries)|
|1 sprig||fresh basil (for serving)|
Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.
Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.
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.
Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.
Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.
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.
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.
Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.