I have my own Licorice Cheese Cake I am super proud of but this Raspberry filling is definitely a fresh addition.
The recipe is the same as my previous recipe but the filling is with raspberry.
Put husblads into cold water for about 5 min so they become soft. Whip eggs with sugar so its froth like. Mix cream cheese into froth. Heat about 200gr frozen raspberries with 1,5 dl of water. When mixture is boiling, add husblad and mix well. Let cool down while mixing. Add luke warm liquid into forth/cream cheese mixture and mix. Whip cream and add to mixture. Pour mixture on top of crust and put in fridge for a few hours. Until mixture become stiff.