raspberry cheesecake 220g whole grain butter biscuits 120g butter The recipe is very simple
**Base**: Grind the biscuits, mix with butter, press into the tin and cool. 
2. **Gelatin**: Soak in cold water. 
3. **Cheese mass**: Whip the cream, combine with cottage cheese, sugar and vanilla. 
4. **Gelatin**: Dissolve in warm water, add to the cheese mass. 
5. **Assembly**: Pour the mixture onto the base, arrange the raspberries. 
6. **Cooling**: Chill for 4 hours.
