Delicious Raspberry Cheesecake

Crush graham crackers in a blender, small bowl or in a food processor until fine.

Add in melted Emborg Salted Butter and 3/4 of the sugar and blend until well combined.

Press the graham cracker mixture evenly into the bottom of a round cake pan 20 cm in diameter.

Thaw Emborg Frozen Raspberries and blend in a food processor or blender until they are smooth and set aside.

In a medium size mixing bowl, beat the Emborg Cream Cheese with an electric mixer on low speed until it is light and fluffy.
Add in remaining 1/4 of sugar and continue mixing until the sugar is all incorporated.

Whip Emborg Whipping Cream until fluffy and gently fold in mixture along with the raspberries.

Pour it over the crust and cover with plastic wrap. Place in the freezer for about 2 hours, until the topping has become firm.

Let rest out of the freezer for about 5 minutes before serving.
Enjoy!