Vanilla-Daim-Raspberry Cheesecake
recipe

A delicious and creamy cheesecake with a crunchy base, topped with fresh raspberries.
Preparation Time: 30 minutes (plus chilling time)
Serving Size: 8 servings
Ingredients:
- 1.5 dl vanilla yogurt
- 1 tub cream cheese (plain)
- 200 g Digestive biscuits
- Fresh raspberries
- 2.5 dl heavy whipping cream
- 150 g butter
- Splash of blackcurrant juice concentrate
- 4 gelatin sheets
- ½ package Marabou Daim chocolate
Instructions:
1. Crush the Digestive biscuits into fine crumbs.
2. Melt the butter and mix it with the biscuit crumbs.
3. Press the biscuit mixture firmly into the bottom of a springform pan. Place in the refrigerator.
4. Prepare the filling: In a bowl, mix the vanilla yogurt and cream cheese until smooth.
5. In another bowl, whip the heavy cream until soft peaks form and gently fold it into the yogurt-cheese mixture.
6. Soak the gelatin sheets in cold water according to package instructions, then dissolve them in a splash of blackcurrant juice concentrate.
7. Add the melted gelatin to the mixture and stir well.
8. Chop the Daim chocolate and fold it into the filling.
9. Pour the filling over the biscuit base and decorate with fresh raspberries.
10. Allow the cheesecake to set in the refrigerator for at least 4 hours or overnight.
11. Serve and enjoy!
Nutritional Information (per serving):
Calories: 350
Total Fat: 24g
Saturated Fat: 12g
Cholesterol: 50mg
Sodium: 150mg
Total Carbohydrates: 30g
Dietary Fiber: 2g
Sugars: 15g
Protein: 5g

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