Raspberry Cheesecake With White Chocolate (No Bake)

Melt 150 grams of white chocolate using a double boiler. Let it cool.

Melt the butter over low heat in a saucepan.

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

Take a springform pan and line it with parchment paper. Spread the cookie dough evenly over the bottom and press it firmly using the bottom of a spoon. Cover the sides as well. Place briefly in the refrigerator.

Place the raspberries and sugar in a skillet over medium 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 with a spatula or spoon. Then pour the raspberry syrup into a piping bag.

Put the raspberry mixture into a piping bag and set aside.

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

Divide the cheesecake mixture evenly between 2 bowls.

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

Pipe some raspberry syrup over the cheesecake batter, and evenly distribute the raspberry mixture over it. Bring the heavy cream almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Mix until smooth.

Spread the white cheesecake batter evenly over the baking pan. Keep some of the cheesecake mixture aside and put it in a piping bag with a nozzle (store in the refrigerator).

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

Place the raspberry cheesecake, covered, in the refrigerator to set, preferably overnight.

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