Prepare the base: Grind the digestive biscuits in a blender into a fine powder. Add the melted butter and mix again until a homogeneous mass is obtained. Spread this mixture on the bottom of a springform pan (20 cm in diameter) lined with baking paper and press it firmly. Place the mold in the refrigerator for about 30 minutes to allow the base to set.
Prepare the cream: Mix the mascarpone and robiola in a large bowl. Warm the milk slightly, dissolve the sugar in it and add the soaked and squeezed gelatine. Allow the mixture to cool slightly. Beat the cheese mixture with an electric mixer and gradually pour in the milky sugar-gelatin mixture until you get a smooth and homogeneous cream.
Assemble the cheesecake: Spread the cheese cream evenly over the cookie base in the springform pan. Smooth the surface and place the cake in the refrigerator for about 6 hours until the cream is firm.
Prepare the raspberry topping: Just before you take the cheesecake out of the fridge, cook the raspberries with sugar and sifted cornstarch in a saucepan for a few minutes until the raspberries are soft but not broken down. Let the mixture cool slightly.
Finish: Spread the raspberry topping evenly over the firm cheesecake. Let the cake set in the refrigerator for at least 1 hour more.
With this recipe you can enjoy a fresh and irresistible raspberry cheesecake, perfect for birthdays or as a dessert after a meal.
