No-bake raspberry cheesecake

Ingredients

• 250 g plain biscuits
• 100 g butter at room temperature
• 500 ml cold water
• 6 sheets of gelatin
• 400 ml whipping cream
• 30 ml milk
• 500 g ricotta
• 2 tablespoons sugar
• 5 ml vanilla extract
• 500 g fresh raspberries (2 large cups)

Preparation

1. Crush the biscuits with the soft butter in a food processor until the crumbs hold together. Press them evenly over the bottom of a springform pan and chill for 15 minutes. 2. Soak the gelatin sheets in 500 ml cold water for 5 minutes. Whip the cream until it forms soft peaks. 3. Heat the milk for 2 minutes, until small bubbles appear around the edge, then take it off the heat. Squeeze out the gelatin sheets and dissolve them in the warm milk. 4. Pour the milk and gelatin over the ricotta. Add the sugar and vanilla extract, then beat until the sugar dissolves and the cream is smooth. 5. Fold in the whipped cream and divide the mixture into two equal portions. Beat 250 g of the raspberries into one portion until it turns pale pink. 6. Spread the pink cream over the chilled base, then add 125 g of fresh raspberries and the white cream. Decorate with the remaining 125 g of raspberries and chill for 3 hours.