Raspberry Spread Cheesecake

Raspberry Spread Cheesecake


For the crust:

  • 300 g ground biscuits/Graham cracker crust
  • 100 g butter
  • 150 ml milk

For the filling:

  • 500g cream cheese
  • 2 cups sour cream
  • 200 g granulated sugar
  • 30 g vanilla sugar
  • 1 yolk
  • 30 g gelatin 
  • 12 cups water
  • Real Red Raspberry spread



  1. In a large bowl whisk ground biscuits, butter and milk for crust. Pour into a springform pan. 
  2. Whisk separately cream cheese, 2 tablespoons sour cream, sugar, vanilla sugar and yolk for filling. In another bowl whisk the gelatin with 12 tablespoons water. After gelatin harden, heat the gelatin/water mixture and stir to dissolve the gelatin. Mix it with cream cheese and pour over the crust. Put it in refrigerator for a 2 hours to harden. 
  3. Remove it from the fridge and put Real Raspberry spread on the top. Refrigerate again, but now for 4 hours.
  4. Cut into pieces and serve.