Forest Fruit No-Bake Cheesecake

For a 9-inch cake, serving 12-16 slices

INGREDIENTS:

• 9 inch removable springform mold

For the Cookie Base:

• 120 gr melted butter

• 100 gr powdered sugar

• 300 gr ground cookies

Cream Cheese filling

• 120 ml milk Cream Cheese Filling

• 10 gr gelatin + 50 ml cold water

• 400 gr cream cheese

• 160 gr powdered sugar

• Pinch of salt

• 180 gr sour cream

• 250 ml cream

• 1 tsp vanilla

• Zest from 1/2 lemon

For the forest fruit layer

• 10 gr gelatin + 100 ml cold water

• 300 gr forest fruit, frozen or fresh

• 300 ml water

• 100 gr sugar

METHOD:

Cookie Layer 

1. Grease the springform with butter then line with baking paper. Bottom and sides! Trust me, removing the Cheesecake from springform will be so much easier! 
2. Mix ground cookies, melted butter, powdered sugar and milk.
3. Pour the mixture into the springform. Flatten and leave in the fridge to cool while you prepare the filling for the Cheesecake.

Cream cheese layer

1. Pour 50 ml of cold water over the gelatin and let it sit while you make the filling for the Cheesecake.
2. Pour cream cheese and powdered sugar into a bowl and mix with a wooden spoon, then use a mixer, at the lowest speed for 4-5 seconds.
3. Shortly mix the sweet cream separately until you reach soft peaks. Do not overmix the cream. 
4. Gradually add to the cream cheese and mix just until everything is combined.
5. In the same way, add sour cream, pinch of salt and finally vanilla and lemon zest.
6. Heat the gelatin in the microwave for 4-5 seconds or on the stove just for a few minutes on a lowest heat until you see the gelatin has melted.
7. Pour a spoonful of cheese filling into the gelatin, mix well and pour everything into the filling. Mix well and serve over the biscuit base. Return to the refrigerator to chill. 

Forest fruit layer 

1. Pour 100 ml of cold water over the gelatin and let it swell.
2. Put the raspberries and 300 ml of water in a blender and mix well. Transfer to a saucepan and add sugar.
3. Let it simmer for 4-5 min.  Remove any excess foam that has formed on the surface.  Add the swollen gelatin, mix and leave for 20 minutes to cool slightly.
4. During this time, you can continue to remove the foam with a spoon, if there is any left.
5. Take the cheesecake out of the fridge and slowly pour the topping. It is best to do this with a larger ladle.
6. Carefully transfer back to the fridge and leave for at least 3-4 hours, best overnight, to cool and harden.
7. Run a thin knife around the edges of the mold and remove the springform and baking paper! Decorate and Enjoy!