Raspberry Creamy Chilled Cheescake

Two days ago I went to my grandparent's and my nanny gave me a little basket of glorious raspberries..her last grown berries, as soon as i taste them i felt on heaven...so tinies so tasting and sweet and delicious; i was wondering about using them for a "Sorbetto", or a very creamy "Gelato", but then lookig at my great cheescake book, i found this recipe..well i found the "base version" of the cake, and then i just changed something...I used 2/3 ricotta and just 1/3 philadelphia, i wanted to use "agar agar flakes", instead of gelatine leaves, but i'm a bit worried with the amount yet; anyway the result has been good and my grandparents did like it very much!
Hugs,kisses&berries


Ingredients:

For the base:
1cup (250g) digestive biscuits
¼ cup (80g) butter, melted

For the filling:

3 leaves of gelatine, (colla di pesce)
¼ cup of water
200g ricotta
150g Philadelphia
½ cup (120g) custer sugar
Raspberry…as much as you like

-Combine biscuits and butter; press onto bottom of 9-inch springform pan. Cool in the fridge while combining the filling.
- Soften gelatine in water; stir over low heat until dissolved,
-Combine cream cheese, ricotta and sugar, mixing on electric mixer until well blended;
- Add the raspberry and go on mixing gently…the berry will give a beautiful pink colour to the filling.
- Gradually add gelatine, mixing until well blended, again;
-Chill until slightly thickened; do it overnight
- Just before serving top with other berries and mint leaves…

Enjoy your slice…or the whole cake! = )