Serves 1
Directions
- 1Melt butter.
- 2Finely crush biscuits and mix with butter.
- 3Press into a parchment-lined springform pan, pushing slightly up the sides. Chill.
- 4Boil raspberries and sugar (7–10 min), stirring.
- 5Strain through a sieve, discarding seeds. Pour syrup into a piping bag.
- 6Beat mascarpone, stabilizer, powdered sugar, and vanilla sugar (1 min).
- 7Add melted white chocolate, then cream cheese, mixing well.
- 8Gradually add cold cream until mixture thickens.
- 9Divide into two bowls. Add 35g (or to taste) raspberry syrup to one half.
- 10Spread plain cheesecake mixture over base. Reserve a bit for garnish.
- 11Drizzle raspberry syrup, then layer the raspberry cheesecake mixture.
- 12Chill while making ganache.
- 13Heat cream until just boiling, pour over white chocolate, wait 1 min, then stir smooth.
- 14Spread on cheesecake. Add syrup swirls and create a marble effect with a toothpick.
- 15Cover and refrigerate overnight.
- 16Slice and garnish with whipped cream, raspberries, and mint.
Ingredients
- 180 g Maria biscuits
- 160 g unsalted butter
- 200 g frozen raspberries
- 75 g granulated sugar
- 150 g white chocolate
- 250 g mascarpone cheese
- 200 g cream cheese
- 400 ml cold heavy cream
- 16 g whipping cream stabilizer
- 35 g powdered sugar
- 8 g vanilla sugar
- 45 ml unwhipped cream
- 100 g white chocolate
- Whipped cream
- fresh raspberries
- mint leaves
Equipment
bowlspatulaspringform panparchment papersievepiping bagtoothpick
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