It was very difficult to buy raspberries in winter. It was rare to accidentally meet at the market, so I bought two boxes and came back together with goat cheese to make a sweet and sour cheesecake.
Mill the butter biscuits and melt the melted butter into a mousse mold and place in a freezer.
Separate the egg whites from the egg yolks. Scrape the lemon peel in the container of the egg yolk and mix it with half the sugar powder. Then add the goat cheese and mix the cream cheese evenly.
Take a container, squeeze into the lemon juice, add the gelatin tablets to the water and heat until the gelatin tablets are completely dissolved.
Add the remaining sugar to the egg white and whipped until hard foaming. Add 2 and 3 in turn and mix them evenly.
Remove the mold from the refrigerator, decorate the cookies, pour the prepared cheese, garnish the raspberries and sprinkle with icing. Put it in the refrigerator for 4 hours.