Summary

Ingredients

For the ground:

• 200 g shortbread (s) (chocolate shortbread or normal)
• 175 g butter

For the cream:

• 500 g cream cheese, natural
• 250 g natural yourt
• 70 g suar or powdered suar
• 2 sachets Gelatinefix or 5 sheets

For the ganache:

• 90 g butter or cream
• 100 g dark chocolate

For garnish:, optional

• 1 bowl raspberries
• 1 bowl blueberries

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Instructions

1. For the bottom, melt the butter in the microwave (1 minute, if necessary increase in 10 second steps) or in a saucepan on the stove.
2. Crumble the shortbread biscuits. To do this, put the biscuits in a zip-lock plastic bag or a cloth bag and roll them over the bag several times with a rolling pin or a bottle.
3. Mix the slightly cooled butter with the biscuits and pour into a greased springform pan or lined with baking paper and press down well. Put the mold in the refrigerator for 30 minutes.
4. For the filling, mix the cream cheese and yogurt in a bowl. Add gelatine fix according to the instructions. Mix in the sugar. Spread the cream on the biscuit base. Place the cake tin in the refrigerator for at least 30 minutes.
5. For the ganache, melt the butter with the chocolate in the microwave (1 minute, if necessary increase in 10 second steps) or in a saucepan on the stove. If cream is used: Bring the cream to the boil briefly, remove the pan from the heat and stir in the chocolate.
6. Spread the ganache on the cake (either as a lid or remove the cake ring beforehand and let the ganache run down from the cake).
7. Optionally, the cake can now be decorated. For example with fresh blueberries and raspberries.