Lactose-Free Raspberry Cheesecake (For Leonard)

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.

The one with phoebe's cookies

Ingredients (8-10 pieces):

Cookies:

• 5 dl flour

• 1 tsp baking soda

• 1 tsp salt

• 2dl butter (softened) - g

• 1,5 dl granulated sugar

• 1,5 dl packed brown sugar

• 1 tsp vanilla extract

• 2 large eggs

• 2 dl semi-sweet chocolate chips

• 1 dl chopped nuts

How to:

Preheat the oven to 190 C. Combine flour, baking soda, salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheet.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

The one with all the cheesecake

Ingredients (8-10 pieces):

Crust:

• 15 digestive biscuit

• 50 g butter or margarine

Filling:

• 500 g quark/ cream cheese

• 3,5 dl icing sugar

• 3 eggs

• 2 dl créme fraiche

How to:

Turn your oven to 150 C.

Melt the butter in the microwave, crush the digestive biscuit and mix it with the butter. Press it down on the bottom of a round cake pan. Mix the quark/cream cheese, icing sugar, eggs and créme fraiche in a bowl until smooth. Pour it over the biscuits. Bake on the lower part of the oven for 1-1,5 hours, then let it cool completely. (For best texture and taste leave it in the fridge overnight.) Serve with berries.