Ingredients:
FOR THE BASE:
DIGESTIVE TYPE BISCUITS 220 g
MELTED BUTTER 90 g
FOR THE CREAM:
MASCARPONE 400 g
ROBIOLA 100 g
MILK 100 g
SUGAR 100 g
JELLY SHEETS 6 grams
FOR THE RASPBERRY FILLING:
RASPBERRY 200 g
SUGAR 80 g
OTHER STARCH 1 tablespoon satin
How to prepare raspberry cheesecake:
Step 1
Collect the biscuits in the blender glass and blend them until they become powdered.
Step 2
Add the melted butter and mix again for a few seconds.
Phase 3
Pour the mixture of biscuits and melted butter onto the bottom of a 20 cm diameter springform pan, lined with a sheet of baking paper, and level the surface well with the back of a spoon; then transfer it to the refrigerator and let it harden for half an hour.
Step 4
Place the mascarpone and robiola in a large bowl
Step 5
Pour the milk into a jug, add the sugar and heat, on the stove or in the microwave, until the sugar is completely dissolved. Then add the gelatine, previously soaked in cold water and well squeezed, and let it cool.
Step 6
Whip the cheeses with an electric whisk
Step 7
Now gradually add the warm sweetened milk, continuing to whisk.
Step 8
Work until you obtain a smooth and homogeneous cream
Step 9
Spread the cream cheese over the biscuit base, level the surface well and transfer to the fridge for about 6 hours.
