Raspberry cheesecake (no bake)

INGREDIENTS

• 225 g raspberries
• 90 g granulated sugar
• 200 g cream cheese
• 250 g mascarpone
• 16 g whipping cream 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 Place the raspberries together with the sugar in a frying pan over medium-high heat. Bring them to a boil for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on it. Add the raspberry mixture and press it well with a spatula or spoon so that the seeds remain behind. Put the raspberry juice in a piping bag.
2. 2 Place the cream cheese together with the mascarpone, whipping cream 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 them over a springform pan. Repeat the process.
4. 4 Spoon the cream cheese mixture over it and spread it evenly. Distribute some of the raspberry juice over it. Repeat with another layer of tea biscuits, cream, and raspberry juice. Distribute another layer with tea biscuits and spoon the remaining cream over it. Spread it evenly.
5. 5 Bring the unwhipped heavy cream to just below boiling. Add the broken white chocolate. Let it stand for 1 minute. Mix until a smooth mass.
6. 6 Distribute the white chocolate ganache evenly over the cheesecake. Pipe some of the raspberry juice on it and run a toothpick through it. Place the raspberry cheesecake, covered, in the refrigerator to set, preferably overnight.
7. 7 Cut the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.