Classic cheesecake

This delicious no-bake cake can easily be prepared according to the 1- 2-3 cake principle: crunchy base meets creamy filling topped with fresh berries.

Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 206 / Protein 4g / Carbohydr. 15g / Fat 14g

Ingredients (16 servings)

525 g	cream cheese
6 sheets	gelatin
150 ml	water
150 g	oat cookies
100 g	butter
3 tbsp	lemon juice
1	vanilla bean
300 g	yogurt
75 g	sugar
75 ml	raspberry sauce
200 g	berries (e.g. raspberries, blueberries, blackberries)
1 sprigs	fresh basil (for serving)

Utensils

whisk or handmixer with beaters, round baking form (Ø 10 inches), small pan, bowl, large bowl, small saucepan, cake platter, knife, spatula, freezer bag, rolling pin

Wine Tip

Prosecco, 2012
The Prosecco is effervescent on the palate and offers a light complement to the creamy cheesecake. Its crisp, fruity flavors mix delightfully with fresh berries.

Step 1

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

bowl

6 sheets gelatin / 150 ml water

Step 2

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

freezer bag, rolling pin

150 g oat cookies

Step 3

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.

small pan, large bowl, spatula

100 g butter

Step 4

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

round baking form

Step 5

Juice lemon and deseed vanilla bean. Add lemon juice, vanilla seeds, yogurt, and cream cheese to a large bowl. Whisk well to combine.

whisk or handmixer with beaters, large bowl, knife

3 tbsp lemon juice / 1 vanilla bean / 300 g yogurt / 525 g cream cheese

Step 6

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.

whisk, small saucepan

75 g sugar