Cheesecake with raspberries is much more than just a recipe

Ingredients

For the ground:
120 g sponge cakes
60g butter​

For covering:
300 g grainy cream cheese
200 g cream cheese 20 – 40 % fat
60 g brown sugar

50 g wheat flour
3 eggs size M
100 g white chocolate
150 g frozen raspberries

Instructions

Prepare the soil:
Put the biscuits in a freezer bag and crush them with a rolling pin. Melt the butter and mix with the biscuit crumbs. Pour the mixture into the cake tin and press down firmly with a spoon.

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