Recipe of pies with raspberries: Raspberry cheesecake

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Ingredients

• 220 g of shortbread cookie;
• 1 tablespoon brown sugar;
• 100 g of butter;
• a little vegetable oil;
• 370 g of raspberries;
• 150 g of white sugar;
• 370 g of low-fat natural yogurt;
• 220 g of cream cheese;
• 60 g of powdered sugar;
• 120 g cream for whipping.
  
  

Preparation

In the blender, chop the cookies and sugar. Add the melted butter and mix well until smooth. Lubricate the baking dish with a demountable bottom with vegetable oil and densely pound the mixture of cookies on the bottom. Remove the form into the freezer while you are preparing the filling.

Mix raspberries, sugar and 1 tablespoon of yogurt in a blender. Mixer at full power whip cream cheese to an airy consistency. Add the remaining yogurt and sugar powder to the cheese and beat again thoroughly. Add the raspberry mixture and whisk again.

In a separate tank, whip the cream to a creamy consistency. Add them to the raspberry-cheese mixture and gently mix with a spatula or spoon. Lay the filling on the base of the cookie and smooth it.

Put the cake in the refrigerator for at least 4 hours, or better - for the whole night. Take it out of the refrigerator 5-10 minutes before serving.

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