Classic cheesecake

Step 1/ 10

• ¾ sheets gelatin
• 18¾ ml water

• bowl

Add gelatin sheets to a bowl with some water. Leave to soak for approx. 8 – 12 min.

Step 2/ 10

• 18¾ g oat cookies

• freezer bag
• rolling pin

Place cookies in a freezer bag. Tightly seal bag and crush cookies with a rolling pin.

Step 3/ 10

• 12½ g butter

• 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

• round baking form

Add cookie crumb mixture to a round baking form and press firmly into bottom of baking form.

Step 5/ 10

• ⅜ tbsp lemon juice
• ⅛ vanilla bean
• 37½ g yogurt
• 65⅝ 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

• 9⅜ g sugar

• whisk
• small saucepan

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

• cake platter
• knife

Carefully run knife around the edges of the baking form. Remove cake and transfer to a cake platter.

Step 10/ 10

• 9⅜ ml raspberry sauce
• 25 g berries (e.g. raspberries, blueberries, blackberries)
• ⅛ sprigs fresh basil

Drizzle cake with raspberry sauce. Top with fresh berries and basil. Enjoy with a cup of tea or coffee!

Enjoy your meal!