How to Make Raspberry Cheesecake
Step 1:
Place the biscuits in a food processor and blend until finely ground.
Step 2:
Add the melted butter and blend briefly to combine.
Step 3:
Press the mixture firmly into the base of a 20 cm (8-inch) springform pan lined with parchment paper. Smooth the surface with the back of a spoon and refrigerate for 30 minutes.
Step 4:
In a large bowl, add the mascarpone and robiola cheeses.
Step 5:
In a small saucepan or microwave-safe jug, heat the milk and sugar until the sugar dissolves. Soak the gelatin sheets in cold water, squeeze them well, and stir them into the warm milk mixture until fully dissolved. Let it cool slightly.
Step 6:
Whip the cheeses with an electric mixer until smooth and creamy.
Step 7:
Gradually add the lukewarm sweetened milk to the cheese mixture, continuing to whip until well combined.
Step 8:
Mix until the cream is smooth and homogeneous.
Step 9:
Spread the cream over the chilled biscuit base. Level the surface and refrigerate for at least 6 hours, or until set.
Step 10:
For the topping, place raspberries, sugar, and sifted cornstarch in a saucepan.
Step 11:
Cook over low heat for a few minutes, just until the raspberries soften but don’t fall apart. Remove from heat and let cool.
Step 12:
After the cheesecake has set, remove it from the pan and transfer to a serving plate. Spoon the raspberry compote over the top.
Step 13:
Chill the cheesecake for at least 1 more hour to allow the topping to set.
Step 14:
Slice, serve, and enjoy!
How to Store Raspberry Cheesecake
Store the cheesecake in an airtight container in the fridge for up to 2–3 days. You can also freeze it whole or in slices for up to 1 month.
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