It’s so delicious, I could eat it every day of the year, raspberry cheesecake


For the base:

220 g digestive biscuits

90 g melted butter

For the cream:

400 g mascarpone

100 g Robiola

100 g milk

100 g sugar

6 g gelatin in sheets

For the raspberry topping:

200 g raspberries

80 g sugar

1 tablespoon cornstarch


Prepare the base: Grind the digestive biscuits in a blender into a fine powder. Add the melted butter and mix again until a homogeneous mass is obtained. Spread this mixture on the bottom of a springform pan (20 cm in diameter) lined with baking paper and press it firmly. Place the mold in the refrigerator for about 30 minutes to allow the base to set.

Prepare the cream: Mix the mascarpone and robiola in a large bowl. Warm the milk slightly, dissolve the sugar in it and add the soaked and squeezed gelatine. Allow the mixture to cool slightly. Beat the cheese mixture with an electric mixer and gradually pour in the milky sugar-gelatin mixture until you get a smooth and homogeneous cream.

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