SOAK THE GELATINE : Soak the gelatine sheets in cold water for 5 minutes.
2
BEAT THE CHEESE AND CREAM: Beat the mascarpone, 100g of icing sugar and vanilla in a bowl for a few minutes until smooth. Add the cream and beat until combined.
3
DISSOLVE THE GELATINE & ADD Heat the milk in a pan until boiling then squeeze any excess water from the soaked gelatine leaves and dissolve in the milk. Whisk into the cream cheese filling so it is evenly dispersed.
4
BLITZA THE Raspberries: Blitz the Raspberries in a small blender with the rest of the icing sugar to make a smooth purée. Add half of the purée on top of the crust/base and spread out evenly.
5
POUR OVER THE MASCARPONE Scoop the mascarpone mixture on top of the puree and spread evenly.
6
DRAW A SPIRAL WITH PUREE Pour the rest of the puree into a bottle of some sort so that you can use it to draw a spiral on top of the cheesecake.
7
SCORE THE SWIRL AND SET Score the swirl with a cocktail stick from the middle out to the edges 16 times at regular intervals to form a spider web shape. Put in the fridge and leave to set for a few hours.
8
SERVE UP! Push the cheesecake out of the tin and slice a portion to serve with a few fresh raspberry and double cream. Serves 8