Light cheesecake with almonds and raspberries

• In a blender, grind the almonds into crumbs.
• Melt the butter in a frying pan, add the almond crumbs, salt and sugar.
• Simmer while stirring for about 5 minutes.
• Add dark chocolate broken into pieces. Let it melt completely, stir the mass until smooth.
• Spread the mass on the bottom of the mold with a diameter of 18cm (7.10 inch), tamp it down and put it in the fridge.

• Soak the gelatin in cold water according to instructions.
• Grind the cottage cheese through a sieve or in a blender.
• Combine cottage cheese, cream cheese, sour cream, sugar and vanilla sugar. Whisk with a mixer until smooth.
• Whip the chilled cream to soft peaks.
• Dissolve the gelatin, add it to the cheese mass.
• At the end, add the whipped cream, carefully so that the mass retains volume.
• Spread the mass over the almond base and put it in the fridge for a couple of hours.

• Grind the washed raspberries with a blender, pass the puree through a sieve to remove the seeds.
• Add cornstarch and sugar to the raspberry puree, put over the heat and cook until thickened.
• Spread the mass over the cheese layer.
• Put the cheesecake in the fridge for a couple more hours.

Take the cheesecake out of the mold.

Garnish with raspberries and toasted almond flakes.