Ingredients:
FOR THE BASE:
DIGESTIVE BISCUITS 220 gr
MELTED BUTTER 90 gr
FOR THE CREAM:
MASCARPONE 400 gr
ROBIOLA 100 gr
MILK 100 gr
SUGAR 100 gr
GELATIN SHEETS 6 grams
FOR THE RASPBERRY FILLING:
RASPBERRY 200 gr
SUGAR 80 gr
OTHER STARCH 1 level tablespoon
How to prepare raspberry cheesecake:
Step 1
Scoop the cookies into the blender glass and blend them until they are reduced to powder.
Step 2
Add the melted butter and mix again for a few seconds.
Step 3
Pour the biscuit and melted butter mixture on 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
Put the mascarpone and robiola in a large bowl
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