Mrs. Throat-Erator's Signature Cheesecake

For the recent Thanksgiving Potluck Dinner that we participated in we brought along this cheesecake - always a winner. Especially with the raspberry coulis.
Ingredients:
(cheesecake)
- 200 g (7 oz) digestive biscuits
- 100 g (3.5 oz) butter
- 150 g (5 oz) cream cheese
- 2.5 dL (1 cup) plain yogurt
- vanilla beans from 1 vanilla pod
- 65 g (2 oz) sugar
- approx. 2 tbsp lime juice
- 2.5 dL (1 cup) whipping cream
- 4 sheets husblas [1]
(raspberry coulis)
- 100 g (3.5 oz) frozen raspberries
- 1 tbsp sugar

Crush the biscuits (e.g. in a closed ziplock bag) while melting the butter in a small pot. Mix the biscuit crumbs with the butter. Spread the mixture in the bottom of a springform pan and press it to a firm layer.

In a bowl mix the yogurt with the cream cheese (till creamy and homogeneous), then mix in the sugar, the vanilla and 1-2 tbsp lime juice. In a separate bowl whip the cream stiff.

If using 'husblas': Cover the sheets of husblas with cold water for 10 minutes, then transfer them to another bowl (now they're soft, do not let them drip off). Place in this bowl in a hot water bath till they are molten. Now add about 1 dL (1/2 cup) of the cream cheese-yogurt mixture to this and mix it quickly before pouring it all back into the rest of the cream cheese -yogurt mixture with stirring. Add the whipped cream. Add lime juice to taste. Now cover and place in the refrigerator until the mixture becomes semi-firm (1/2 - 1 hour), then place on top of the biscuit crumb bottom, cover and put it back in the refrigerator for some hours (preferably overnight). Serve with raspberry coulis.

Raspberry coulis is made by blending raspberries (if frozen, thawed and drained) with sugar.

[1] Husblas is a type gelatin sheets. As this recipe details, it needs a little bit of preparation before use. While I'm sure other gelatin sources could be used we haven't really found out how much to use of the other types (e.g. powdered, as is easily bought around here).