150 gPalets Bretons or any shortbread of your choice( 5.3 oz )
80 gmelted butter( 2.8 oz )
250 ggcream cheese( 8.8 oz )
200 mlheavy cream( 7 oz )
1lime (juice)
2gelatine leaves ( 2 g each )( 0.07 oz )
80gsugar( 2.8 oz )
150gfresh raspberries( 5.3 oz )
Instructions
To start, put a large bowl and the beaters from the mixer in the freezer. They will be used to whip the heavy cream.
Put your shortbreads in a freezer bag, close it tightly and crush them with a rolling pin to reduce them to powder (you can also use a chopper or a mixer). Pour the biscuit powder into a bowl and set aside.
Melt the butter in the microwave oven and pour it into the biscuit powder.
Mix well and pour the mixture into a cake pan ( 20cm - 8'' ) previously covered with baking paper.
Press the biscuit well with a glass or a spoon so that the base is well compacted. Set aside in the fridge.
In a large bowl, pour the cream cheese and sugar, mix well. Set aside.
Soak the gelatin leaves in cold water to soften.
In a small saucepan, heat the lime juice, once hot turn off the heat and put the loose gelatine leaves in it.
Mix vigorously with a whisk until the leaves are completely dissolved in the juice.
Pour the juice into the cream cheese mixture and mix well.
Remove the bowl and beaters from the freezer, pour the heavy cream into the bowl and start whisking.
When the cream is well whipped, pour it into the cream cheese mixture and mix gently so that it is well incorporated.
Take the cake pan out of the fridge and pour the cream mixture over the biscuit.
Wash and dry the raspberries and spread them on the surface of the cheesecake, pressing them lightly with your hand.
Cover with cling film and set aside in the fridge for at least 6 hours, one night is perfect!