Raspberry & White Chocolate Cheesecake

With Valentine's day fast approaching I would like to suggest a rich, dense and tasty dessert for you to share with your beloved better half after a romantic dinner or as dinner instead if it's your mood! This cheesecake is a bit pecaminous for its caloric intake, but too delicious to resist to it! Are you willing to fall into temptation?


Ingredients:

•  1 can of condensed milk 
•  1 packages of  cream
•  Gelatin sheets  - 8
•  1 dl milk
•  1 and 1/2 packages of cheese Philadelfia
•  1 packet of digestive cookies
•  120 gr unsalted butter
•  1 white chocolate
•  raspberry jam
•  frozen/ fresh raspberries

Crush the biscuits and add the melted butter, mix well and place in the bottom of a tart mould. Refrigerate while preparing the custard. Soak the gelatine leaves in four tablespoons of water and drain well before melting them in 1 dl milk. Whip the cream with three tablespoons of sugar and set aside. Beat the cheese for a few seconds with the condensed milk and stir in the  cream, add the melted gelatin and pour over the dough. Melt the white chocolate and add it to the dough. Pour it over the cookies base taking it to the fridge to solidify for about 15 minutes. Take to the fridge overnight and the morning of the next day as well [if it stays in the fridge for two 2 days is even better]. Remove and garnish with raspberry jam and raspberries. Bring back to the fridge and serve it chilled.