Summary

Ingredients

For the ground:

• 150 g biscuit (s) (butter biscuits), finely round
• 80 g butter, (melted)
• 0.5 teaspoon ½ cinnamon, ground
• 1 pinch ginger, ground
• 1 pinch clove (s), ground
• 1 pinch cardamom, ground

For covering:

• 1 tablespoon gelatin powder
• 100 g chocolate, white
• 125 g cream cheese, room temperature
• 90 g suar
• 1 large egg (s)
• 1 teaspoon vanilla extract
• 250 ml cream
• 300 g raspberries, fresh or frozen

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Instructions

1. Line a rectangular 22 × 22 baking pan with parchment paper so that the paper sticks up on the sides.
2. Melt the butter briefly in the microwave and finely grind the shortbread biscuits. Then mix the ground biscuits, butter and spices in a bowl and place in the prepared form. Smooth the bottom with a spoon, press down a little and then place in the refrigerator.
3. Mix the gelatine powder with 2 tablespoons of water and allow to swell.
4. Break the chocolate into pieces and melt over a water bath, set aside and allow to cool.
5. Mix the cream cheese with the sugar at room temperature until creamy, add the egg and vanilla extract and stir in.
6. Heat the gelatin and set aside.
7. Whip the whipped cream until stiff and stir into the cream cheese mixture together with the cooled chocolate. The gelatine should then be mixed with some of the cream so that it gets the same temperature. Then you stir it into the cream and fill everything on the prepared base. Smooth them out and cover them with the raspberries. You press this a little into the cream, you can use both fresh and frozen raspberries. The form is then placed in the refrigerator for at least 4 hours so that the cream sets. Or overnight, so you have everything ready the next day.
8. The raspberry cream cheese platter can be easily lifted out of the mold with the paper. Use a knife to remove the paper from the sides and cut into sections of any size. If you like, you can garnish it with a dab of whipped cream.