Raspberry and Mango Cheesecake

Ingredients

200g shortbread cookies

100g butter

300g Philadelphia cheese

300g sour cream

30g gelatin

2 mangoes

200g raspberries

Soak 10g gelatin in cold boiled water for 1 hour. Grind the cookies in a blender. Add the melted butter to the cookies. Mix thoroughly. Place the mixture in a baking dish and refrigerate for 1 hour.

Purify the raspberries in a blender until smooth. Heat the swollen gelatin with 150g sugar until completely dissolved, stirring constantly. Combine the raspberry puree, gelatin, and sour cream. Add cream cheese and mix thoroughly.

Pour the filling over the base and refrigerate to set for at least 3 hours. Make the mango layer in the same way as the raspberry layer. Soak the remaining 10 g of gelatin in raspberry juice. Pour over the set mango layer. Refrigerate the cheesecake overnight. Once the cheesecake is ready, use cookie cutters to cut out pretty hearts.

Enjoy!