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 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 Put the cream cheese together with the mascarpone, whipping stabilizer, sugar and vanilla sugar in a deep bowl. Mix 1 minute to a whole. Add the 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. Repeat the process.
4. 4 Spoon the cream cheese mixture over it and spread evenly. Distribute some of the raspberry juice over it. Repeat with another layer of tea biscuit, cream and raspberry juice. Distribute another layer with tea biscuit and spoon the remaining cream over it. Spread evenly.
5. 5 Bring the unwhipped cream to just before boiling. Add the broken white chocolate. Let stand for 1 minute. Mix to a smooth mass.
6. 6 Distribute the white chocolate ganache evenly over the cheesecake. Pipe some of the raspberry juice on it and drag 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.