ingredients (10-12 servings):
Mold size: 20 cm diameter
Cheesecake:
15 digestive biscuits
50 g melted lactose free butter
350 g lactose free cream cheese
95 g sugar
1 tsp vanilla extract
15 g lemon juice
10 g gelatin sheets
210 g lactose free heavy cream (whipped to 50%)
Raspberry:
250 g raspberries
50 g sugar
5g gelatin sheets
How to:
Bottom:Crush the biscuits and mix with butter, push th mixture to the bottom of the mold.
First cream cheese layer: In a medium bowl, mix all the ingredients except the gelatin sheets. Divide the mixture into two bowls. Add 5g gelatin to the first bowl, mix and then pour the mixture into the mold and put it in the fridge. Let it rest for 30 minutes.
First raspberry jelly layers: In a saucepan add the raspberries and sugar and boil for a 5 minutes, then strain it through a fine sieve to remove the seeds. Divide this mixture into two bowls as well. Add 2.5g sheet to one of them and pour that mixture over the first cheesecake layer and put it back to the fridge for 30 minutes.
Second cream cheese layers: Add 5g gelatin to the second bowl, mix and then pour the mixture over the first raspberry layer and put it in the fridge. Let it rest for 30 minutes.
Second raspberry jelly layers: Add 2.5g gelatine sheets to the second raspberry bowl-mix and pour it into a piping bag. Decorate the cheesecake with the atom symbol. Put the cake back into the fridge for the last 30 minutes and then it’s ready to be served.