Raspberry cheesecake

Easy to make and gluten free of course

Recipe (4 small cheesecakes)

1,5 dl gluten free digestive biscuit crumbs

25-50 g melted butter

Raspberry mousse

2.5 dl whipped cream

3 gelatine leaves

3.5 dl raspberries

1 krm vanilla flavour

1 msk sugar (depending on how sweet you want it to be)

Mix digestive biscuit crumbs with melted butter. Press crumbs into small baking forms (or use the middle part of a plastic bottle). Put the gelatine leaves in cold water for five minutes. Heat up raspberries (if frozen) in a pot, add sugar and mash. Carefully mix the gelatine leaves with the raspberry sauce. Whip cream and add vanilla flavour. Pour the heated raspberry sauce into whipped cream, but leave some for topping. Mix and pour mousse on the digestive bottom. Leave in fridge for a couple of hours. Decorate with some raspberry sauce and raspberries. Voila!