Raspberry cheesecake: the fresh and delicious recipe for the no-bake dessert

Raspberry cheesecake: the fresh and delicious recipe for the no-bake dessert
Ingredients:
FOR THE BASE:
DIGESTIVE TYPE BISCUITS 220 gr
MELTED BUTTER 90 gr
FOR THE CREAM:
MASCARPONE 400 gr
ROBIOLA 100 gr
MILK 100 gr
SUGAR 100 gr
GELATIN SHEETS 6 grams
FOR THE RASPBERRY FILLING:
RASPBERRY 200 gr
SUGAR 80 gr
OTHER STARCH 1 level spoon
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The preparation:
Step 1
Collect the biscuits in the blender glass and blend them until they become powdered.

Step 2
Add the melted butter and mix again for a few seconds.

Phase 3
Pour the mixture of biscuits and melted butter onto the bottom of a 20 cm diameter springform pan, lined with a sheet of baking paper, and level the surface well with the back of a spoon; then transfer it to the refrigerator and let it harden for half an hour.

Step 4
Place the mascarpone and robiola in a large bowl

Step 5
Pour the milk into a jug, add the sugar and heat, on the stove or in the microwave, until the sugar has completely dissolved. Then add the gelatin, previously soaked in cold water and well squeezed, and let it cool.