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Grind the biscuits in a food processor / blender, add the melted butter and mix a little until well incorporated.
Put a form with removable walls or an adjustable cake ring (diameter 20 cm) on a plate and pour the composition of biscuits, then compact it with a glass with a straight bottom. Put the top in the fridge and in the meantime prepare the cream.
Heat 100 ml of whipped cream until boiling, add the chopped chocolate and mix until you get a homogeneous cream. Let it cool.
Put the raspberries in a saucepan and pass it with a fork, add the sugar, then put everything on the fire and cook for 5-10 minutes. Pass the composition through a sieve and let it cool. Put the hydrated gelatin in 50ml of water, then melt it on a steam bath and add it over the chilled raspberries.
Mix the liquid cream with the cream and powdered sugar until it hardens a little. Then add cold mascarpone, little by little. Mix until you get a homogeneous cream and add the vanilla.
Divide the cream into two bowls. In one bowl put the melted and cooled chocolate, and in the other bowl put the raspberries.
Take the cookie sheet out of the fridge and pour the chocolate cream, and pour the raspberry cream on top. Keep 100g of each cream to garnish the cake.
Put the cheesecake in the fridge for a few hours.
Before undoing the cake ring, carefully pass it around with a knife to peel off the edges.
Decorate the cake with preserved cream.