Cook the raspberries

• Put the raspberries and sugar in a frying pan over medium-high heat.
• Bring to a boil for 5-7 minutes, stirring regularly.

Strain the raspberry juice

• Place a sieve over a bowl and add the raspberry mixture.
• Press it down well with a spatula or spoon to strain out the seeds.
• Transfer the raspberry juice to a piping bag.

Make the cheesecake mixture

• In a deep bowl, combine the cream cheese, mascarpone, cream stiffener, sugar and vanilla sugar.
• Mix for 1 minute until smooth.
• Gradually add the whipping cream and mix until stiff.

Layer the biscuits and cream

• Dip a tea biscuit in the milk and arrange it in a springform pan; repeat to cover the base.
• Spread part of the cream cheese mixture over the biscuits and smooth it out evenly.
• Drizzle some raspberry juice on top, then repeat with another layer of biscuits, cream and raspberry juice.

Finish the layers

• Add another layer of tea biscuits and spread the remaining cream mixture over them.
• Smooth it out evenly.

Make the white chocolate ganache

• Heat the whipping cream until it almost boils.
• Add the broken white chocolate and let it sit for 1 minute.
• Stir until smooth.

Decorate the cheesecake

• Evenly spread the white chocolate ganache over the cheesecake.
• Pipe some raspberry juice on top and run a toothpick through it for decoration.

Chill to set

• Cover the raspberry cheesecake and refrigerate to set, preferably overnight.

Slice and garnish

• Slice the cheesecake into rectangular pieces.
• Garnish with raspberries and fresh mint leaves.