Make the cookie base

• Melt the unsalted butter in a saucepan over low heat.
• Grind the Maria biscuits finely in a food processor.
• Add the melted butter and mix well.
• Spread the mixture over the bottom of the baking tin lined with baking paper and press it firmly.

Cook the raspberry mixture

• Put the raspberries and sugar in a pan over medium heat.
• Bring to a boil and cook, stirring regularly.
• Place a sieve over a bowl, add the raspberry mixture and press it well with a spatula so only the seeds remain.

Make the cheesecake batter

• Put the cream cheese, mascarpone, sugar and vanilla sugar in a deep bowl and mix.
• Sift the flour over the bowl and mix again.
• Switch to a spatula and break in the eggs one by one, mixing each lightly into the batter.

Assemble the cheesecake

• Grease the baking tin well and line it with baking paper.
• Add part of the cheesecake batter and spread the raspberry juice over it, keeping some juice for decoration.
• Add the remaining cheesecake batter.

Bake the cheesecake

• Bake in a preheated oven at 125 °C until the sides are firm and the middle still wobbles slightly.
• Turn off the oven and leave the cheesecake inside to prevent it from sinking or cracking.

Make the white chocolate ganache

• Bring the unwhipped cream to almost boiling.
• Add the broken white chocolate and leave to rest.
• Mix until smooth.

Decorate and chill

• Spread the white chocolate ganache evenly over the cheesecake.
• Pipe some raspberry juice on top and use a toothpick to create a pattern.
• Cover the cheesecake and refrigerate to set, preferably overnight.

Serve

• Cut the cheesecake into pieces and garnish with cream and raspberries.