#raspberry #chocolate #cheesecake #food #recipe #shorts

COOKIE DOUGH
180 gr Maria biscuits
160 gr unsalted butter

RASPBERRY MIXTURE
200 gr raspberries (frozen)
75 gr granulated sugar

CHEESECAKE MIXTURE
150 gr white chocolate

250 gr mascarpone cheese
16 gr whipping cream stabilizer (2 packets)
35 gr powdered sugar
8 gr vanilla sugar (1 packet)
200 gr cream cheese
400 ml heavy cream

TOPPING
45 ml unwhipped cream
100 gr white chocolate

GARNISH
cream
raspberries
mint leaves

Melt 150 grams of white chocolate using a double boiler and let it come to room temperature.

Melt the butter over low heat in a saucepan.

Grind the Maria biscuits finely using a food processor. Add the melted butter and mix until smooth.

Take a springform pan or baking pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press firmly using the bottom of a spoon, extending to the sides. Place the baking pan with the cookie dough briefly in the refrigerator.

Place the raspberries and sugar in a skillet over medium-high heat and bring to a boil for 7-10 minutes. Stir regularly.

Take a bowl and place a sieve over it. Pour the raspberry mixture through the sieve and press it well with a spatula or spoon to leave the seeds behind. Then pour the raspberry syrup into a piping bag.

Put the mascarpone cheese, whipping stabilizer, powdered sugar, and vanilla sugar in a deep bowl. Mix for 1 minute until combined. Gradually add the cooled melted white chocolate and mix well. Then add the cream cheese and mix again. Slowly add the whipped cream and mix until the mixture stiffens. Note: Make sure the mascarpone cheese, cream cheese, and melted white chocolate are at room temperature, but the whipped cream is cold.

Divide the cheesecake mixture evenly between 2 bowls.

Add some of the raspberry syrup to one of the bowls with cheesecake mixture. I used 35 grams, but you can add more according to your taste.

Spread the white cheesecake mixture evenly over the baking pan. Reserve a bit of the white cheesecake mixture for garnish and put it in a piping bag with a nozzle (store in the refrigerator).

Pipe some raspberry syrup over the white cheesecake mixture and spread the raspberry mixture evenly over it.

Bring the heavy cream almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Then mix until smooth.

Spread the white chocolate ganache evenly over the cheesecake. Pipe some raspberry syrup on top and use a toothpick to create a marble pattern.

Cover the raspberry cheesecake and refrigerate to set, preferably overnight.

Cut the raspberry cheesecake into slices. If desired, garnish with a dollop of cream, fresh raspberries, and mint leaves. Bismillah, enjoy!

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