1. Prepare the White Chocolate

Melt 150 g of white chocolate using a double boiler (au bain-marie). Set aside and allow it to cool completely to room temperature.

2. Make the Crust

Melt the butter in a saucepan over low heat.

Crush the Maria biscuits into fine crumbs using a food processor.

Add the melted butter and mix until fully combined.

Line a springform pan with parchment paper. Press the biscuit mixture firmly into the bottom and slightly up the sides of the pan using the back of a spoon.

Place the crust in the refrigerator while preparing the filling.

3. Make the Raspberry Syrup

Add the raspberries and granulated sugar to a skillet over medium heat.

Cook for 7–10 minutes, stirring occasionally, until the raspberries break down.

Pour the mixture through a fine-mesh sieve into a bowl, pressing firmly to extract as much syrup as possible while leaving the seeds behind.

Transfer the raspberry syrup to a piping bag and set aside.

4. Prepare the Cheesecake Filling

In a large mixing bowl, combine the mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar.

Mix for 1 minute until smooth.

Gradually add the cooled melted white chocolate while mixing.

Add the cream cheese and mix until fully incorporated.

Slowly pour in the cold heavy cream and continue mixing until stiff peaks form.

Tip: Ensure the mascarpone, cream cheese, and melted white chocolate are at room temperature, while the heavy cream remains cold.

5. Create the Cheesecake Layers

Divide the cheesecake mixture evenly between two bowls.

Add about 35 g of raspberry syrup (or more to taste) to one bowl and gently mix.

Spread the plain white chocolate cheesecake mixture evenly over the prepared crust.

Reserve a small amount of the plain cheesecake mixture for decorating later and place it in a piping bag. Refrigerate until needed.

Pipe a few lines of raspberry syrup over the white layer.

Carefully spread the raspberry cheesecake mixture on top.

6. Make the White Chocolate Ganache

Heat the heavy cream until it is almost simmering.

Pour it over the chopped white chocolate and let sit for 1 minute.

Stir until smooth and glossy.

7. Decorate the Cheesecake

Pour the ganache evenly over the cheesecake.

Pipe additional raspberry syrup over the ganache.

Use a toothpick or skewer to create a decorative swirl pattern.

8. Chill

Cover the cheesecake and refrigerate until fully set, preferably overnight.

9. Serve

Slice into 8 equal servings.

Decorate with whipped cream, fresh raspberries, and mint leaves if desired.

Serve chilled and enjoy!