For the base:

1.5 cups of ground / finely crushed chocolate cookies

1/4 cup of melted butter

For mass cheesecake:
500 g of cottage cheese 
350 g of heavy cream 
2.5 cups of raspberries / best fresh, if you do not have, you can use frozen / 
  3/4 cup of powdered sugar / I did not use / 
1-2 teaspoons of lemon juice 
1 cup of raspberry sorbet / best homemade / 
additional fresh raspberries for decoration

Prepare a cake tin having a diameter of 21 cm. Combine ground cookies with melted butter and put them bottom of the form. Beat cottage cheese with sugar, sprinkle raspberries and lemon juice. In a separate bowl, beat heavy cream and gently stir it into the mass cheesecakes. Then move to the biscuit base and cover with raspberry sorbet. Cover with plastic wrap and keep in the freezer – preferably overnight. Remove at least fifteen minutes before serving. Garnish with fresh raspberries. Enjoy your meal!

Raspberry sorbet: 
 450 g frozen raspberries 
 70 ml home of raspberry juice, or any other of your favorite juice 
Blend raspberries with raspberry juice. That’s all, your sorbet is ready!

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