Raspberry Cheesecake

Ricotta based cheesecake with full cream and 2 leaves of gelatine to set. Base is 50% bastogne and 50% ordinary cookies with 100 grams of melted butter.

2 sticks of Madagascar vanilla soaked overnight. Scrape the vanilla seeds from the pods and mix with Ricotta, full cream, 125 grams of sugar and gelatine. Add some zest of lemon.

Done