Cold cheesecake with raspberries and jelly

Ingredients for the bottom

170 g of cocoa biscuits (I used Łakotek)
50 g of GOOD butter, melted

Place the cookies and butter in the blender and blend until you get a cookie mass with the consistency of wet sand. In the absence of a food processor – place cookies in a strong pouch (eg with a clasp) and hit with a roller or pestle, crush them, and finally combine with melted butter. Form with a diameter of 23 cm baking parchment paper, the underside (you can also sides if necessary). Batch the cookie mass onto the bottom of the mold, tap the bottom of it, aligning it with a spoon.

Ingredients for cheese mass

250 g of semi-fat curd, or a fat cut, ground three times
250 g of mascarpone (1 package), at room temperature
half a cup of powdered sugar
1 teaspoon of vanilla paste or grains of 1 vanilla pod
300 ml of cream fondant 30% shoe. chilled
10 g gelatine powder (2.5 teaspoons) or 3 gelatine leaves + 50 ml water

Put the curd, mascarpone cheese, powdered sugar and vanilla in the mixer bowl. Mix (tip of the whipping mixer) to obtain a uniform, non-aggregate mass. Fill gelatine powder with 50 ml of cold water, let it stand for 10 minutes. Place on the burner and heat, stirring, until the gelatin completely dissolves or heat in the microwave. Do not boil (gelatin will lose its gelling properties). Remove from the burner and slightly cool.

Add a tablespoon of cheese mass to the slightly warm gelatine, spread it thoroughly. Add another 2 tablespoons and mix again, watching if there are any lumps. Add the seasoned gelatine to the cheese mass and blend immediately, to be combined.

Put the choux cream in a separate container. Whip to stiffness. Add it to the cheese mass, in two turns and mix gently with the mass of cheese. Put the cheese mass on the cookie base. Align with the spatula. Cool in a refrigerator to light weight.

also

350 – 400 g raspberries
2 packages of raspberry jelly (each for 500 ml of water)
Dissolve both jelly in half of the water suggested on the package (ie, both dissolve in 500 ml of boiling water). Set aside to cool.
Add raspberries to the concentrated cheese mass. Do not pour out a small portion of the jelly, cool it, then pour the remaining jelly very gently – thanks to that raspberries will not float at the top of the jelly.
Cool in the fridge, preferably overnight – the cheesecake must be well concentrated.

Have a tasty 🙂