Raspberry cheesecake (no bake)

INGREDIENTS

• 225 g raspberries
• 90 g granulated sugar
• 200 g cream cheese
• 250 g mascarpone
• 16 g whipped 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 with the sugar in a skillet over medium heat. Bring to a boil for 5-7 minutes, stirring regularly. Place a sieve over a bowl, add the raspberry mixture, and press with a spatula or spoon to remove the seeds. Transfer the raspberry juice to a piping bag.
2. 2 In a deep bowl, combine the cream cheese, mascarpone, whipped cream stabilizer, sugar, and vanilla sugar. Mix for 1 minute until combined. Gradually add the heavy cream and mix until stiff.
3. 3 Take a tea biscuit, dip it in the milk, and distribute over the bottom of a springform pan. Repeat the process.
4. 4 Spoon the cream cheese mixture over it and spread evenly. Drizzle some raspberry juice over it. Repeat with another layer of tea biscuits, cream, and raspberry juice. Add another layer of tea biscuits and spoon the remaining cream over it. Spread evenly.
5. 5 Heat the heavy cream almost to a boil. Add the chopped white chocolate. Let stand for 1 minute. Stir until smooth.
6. 6 Spread the white chocolate ganache evenly over the cheesecake. Pipe some raspberry juice on top and swirl with a toothpick. Cover the raspberry cheesecake and refrigerate to set, preferably overnight.
7. 7 Cut the raspberry cheesecake into rectangular pieces and garnish with raspberries and fresh mint leaves.