Cheesecake with Raspberry Jelly

Base: We start by preparing the delicious base of the cheesecake. Your favorite biscuits, whether they are digestive, chocolate, or buttery, are finely crushed in a food processor until they become a homogeneous powder. Then, we add the melted butter, which will bind the ingredients and provide a rich flavor. We mix well until the mixture becomes moist and slightly sticky. We take a plate with a detachable ring of 22 cm and place the biscuit mixture, pressing it firmly with a glass or with our hands to form an even layer. Once the base is well compacted, we place it in the refrigerator for about 30 minutes to set.

Cream Cheese: Meanwhile, we take care of the cream cheese. We start by putting a pot with a little water on low heat. In a separate bowl, we whip the heavy cream until it becomes firm. In another bowl, we combine the cream cheese with the sugar, mixing them well until we get a smooth paste. Then, we add the whipped cream and vanilla essence, continuing to mix at low speed. This combination will give an airy and slightly sweet texture. If you want a firmer cream, feel free to double the amounts of gelatin and water. In a small bowl, we put the gelatin and water, letting it hydrate for a few minutes. Once the gelatin is fully hydrated, we melt it in a double boiler, being careful not to boil. Once melted, we add it to the cream cheese and mix again. We pour the obtained cream over the biscuit base, smoothing it with a spatula, then place it in the fridge to stabilize.

Raspberry Jelly: To finish this refined dessert, we prepare the raspberry jelly. We wash the raspberries well with cold water, then put them in a pot over heat, adding the sugar. We boil the raspberries for about 10 minutes until they release their juice. After boiling, we take the pot off the heat and strain the mixture, keeping only the syrup. This syrup will then be boiled down until it reduces to about 500 ml, achieving a thicker but fluid consistency. We let the syrup cool. In another bowl, we put the gelatin back with water and hydrate it. Once ready, we melt it in a double boiler and mix it with the raspberry syrup. Once we have a uniform mixture, we pour the jelly over the cream cheese, ensuring it spreads evenly. We let the cheesecake chill for 1-2 hours, during which the jelly will set. After the time has passed, the cheesecake is ready to be enjoyed. Cut it into generous slices and enjoy this refreshing delight, perfect for any occasion.