Birthday and cake!
Happy birthday, heartandcore!! I hope you're having a lovely day.
I've made a frozen raspberry cheesecake today. Since you're not exactly in the neighborhood to have a slice, here's the recipe instead:
150 g digestive crackers
200 g butter
400 g cream cheese
250 g sour cream 38%
100 g sugar
200 g frozen raspberries
Juice from ½ a lime or lemon
½ l whipping cream, whipped
Melt butter. Crush crackers. Mix and press firmly into the bottom of spring form pan. Bake 15-20 minutes at 200 degrees Celsius.
Mix cream cheese, sour cream and sugar until smooth.
Crush raspberries and mix with lime juice until even paste. (Sieve to remove seeds, unless you don’t mind them.) Add to cream cheese mixture. Fold in whipped cream.
Spread over cooled digestive cracker crust and freeze for several hours or until firm.
I made it up all by myself, so quantities are mostly guesswork. On the upside, that means you can sway from the directions to your heart's content.