Make the cookie base

• Melt the unsalted butter in a saucepan on low heat.
• Grind the biscuits finely in a food processor, add the melted butter and mix well.
• Spread the mixture over the baking tin lined with baking paper and press it firmly against the bottom.
• Place the tin in the fridge for a while.

Cook the raspberry mixture

• Put the raspberries and sugar in a pan on medium heat and bring to a boil, stirring regularly.
• Place a sieve over a bowl, add the raspberry mixture and press it well with a spatula so that only the seeds remain.
• Keep some juice aside for decoration and put it in a piping bag.

Prepare the cheesecake batter

• Put the cream cheese, mascarpone cheese, sugar and vanilla sugar in a deep bowl and mix for 1 minute.
• Sift the flour over the bowl and mix for 1 minute.
• Switch to a spatula, break the eggs in one by one and mix each egg lightly into the batter.

Assemble the cheesecake

• Grease the baking tin well and line it with baking paper.
• Add part of the cheesecake batter, spread the raspberry juice over it, then add the remaining 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 for 1 minute.
• Mix until smooth and spread the ganache evenly over the cheesecake.

Decorate and chill

• Pipe some raspberry juice on top and use a toothpick to create a pattern.
• Cover the cheesecake and refrigerate to set, preferably overnight.
• Cut into pieces and garnish with cream and raspberries.