Yoghurt-Cheesecake
| Ingredients | For 4 small tartlets |
| 70 g | Melted butter |
| 2 packs | Powder gelatine |
| 2 cups | „Der Große Bauer Raspberry“ |
| 400 g | Frozen raspberries |
| 100 g | Sugar |
| 2 or 3 extra cookies for decoration | |
| 400 g | Cream |
| Small tart rings | |
| 180 g | Butter cookies |
| 1 pack | Vanilla sugar |
Making
1. prepare the cake rings and stretch double layers of aluminum foil around the base.
2. crumble the shortbread cookies and mix with the butter. Press the mixture firmly onto the base of the cake rings.
3. mix "Der Große Bauer Himbeere" and sugar, whip the cream with the vanilla sugar until stiff and puree the raspberries.
4. mix the yogurt and raspberries, prepare the gelatine according to the instructions on the packet, mix in and fold in the cream. Spread the mixture over the tartlets and leave to set in the fridge for at least 3 hours.
5. serve the tartlets with raspberry sauce and fresh fruit.
