Raspberry cheesecake (no bake)

INGREDIENTS

• 225 g Raspberries
• 90 g Granulated sugar
• 200 g Cream cheese
• 250 g Mascarpone
• 16 g Whipping stabilizer
• 65 g Granulated sugar
• 8 g Vanilla sugar
• 400 ml Heavy cream (unwhipped)
• 300 g Tea biscuits
• 150 ml Milk
• 75 ml Heavy cream (unwhipped)
• 125 g White chocolate

INSTRUCTIONS

1. 1 Put the raspberries together with the sugar in a frying pan on medium-high heat. Bring to a boil for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on it. Add the raspberry mixture and press well with a spatula or spoon so the seeds stay behind. Put the raspberry juice in a piping bag.
2. 2 Put the cream cheese together with the mascarpone, whipping stabilizer, sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Add the heavy cream little by little and mix until stiff.
3. 3 Take a tea biscuit. Dip it in the milk and distribute over a springform pan. Repeat the process.
4. 4 Spoon the cream cheese mixture over it and spread evenly. Distribute some raspberry juice over it. Repeat with another layer of tea biscuits, cream, and raspberry juice. Add another layer of tea biscuits and spoon the remaining cream over it. Spread evenly.
5. 5 Heat the unwhipped heavy cream almost to a boil. Add the broken white chocolate. Let stand for 1 minute. Mix until smooth.
6. 6 Distribute the white chocolate ganache evenly over the cheesecake. Pipe some raspberry juice on top and swirl with a toothpick. Cover the raspberry cheesecake and place in the refrigerator to set, preferably overnight.
7. 7 Cut the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.