Crumble the biscuits in a mixer and melt the butter. Pour it over the biscuits then fill a heart-shaped mold with this base.

Compact the biscuit base with the back of a teaspoon. Refrigerate for half an hour.

Heat the milk with the sugar until it dissolves and add the gelatine, previously put for 10 minutes in cold water.

Prepare the filling: work the mascarpone together with the
Gorgonzola Dolce Igor reduced to small cubes, mixing the cheeses well together with the sweetened milk. Pour the cream cheese over the biscuit base and refrigerate for a couple of hours.

In a saucepan, heat the raspberries with the sugar until they dissolve, blend them and filter them to remove the seeds. Heat the water and remove the two sheets of gelatine previously soaked from the heat. Once cooled, pour it halfway over the cheesecake filling and place everything in the fridge again for two hours.

Enjoy your meal and happy Valentine’s Day!

For the base
180 g biscuits
90 g butter

For the filling
450 g mascarpone
50 g of Igor
Sweet Gorgonzola 100 g sugar
100 g milk
3 sheets gelatine
For the raspberry
topping 200 g raspberries
75 g sugar
2 tablespoons of water
2 sheets of gelatine