Ingredients :

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For the base:
210 g. butter,
1 egg yolk,
120 g. confectioner's sugar,
150g flour.

For the cheesecake: 300 g.
Torcolato Drunken Cheese (formaggio Ubriaco al Torcolato),
100 g. fresh ( not aged) Asiago cheese,
¼ l. milk boiled,
200 g. sugar,
4 egg yolks,
6 g. gelatin,
½ l. whipping cream whipped slightly.

For the gelatin:
200 g. fresh raspberries,
75 g. confectioner's sugar,
30 g. gelatin (leaf gelatin if available)

Vanilla Sauce:
6 egg yolks,
½ l. fresh milk,
10 g. granulated sugar.

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Method :

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For the base:
Mix all ingredients well, roll and put in moulds and bake in 150°C oven for 15 minutes.

For the cheesecake:
Whip the egg yolks and add the sugar, then the boiled milk. Next add the previously melted cheese then the semi whipped cream. Pour the mixture on top of the biscuits (still in their moulds) and place in refrigerator for at least 3 hours. For the gelatin: Dissolve the gelatin in tepid water. In a separate bowl, mix the raspberries and sugar until they become a paste. Add the gelatin mixture. Spoon this over the cheesecake forms and place in refrigerator to set for approx 1 hour.

Vanilla Sauce: Cut sticks of vanilla lengthwise and place in milk to boil . Mix the egg yolks and sugar, gradually add milk and vanilla mixture before removing the vanilla sticks and cooking the mixture in a double boiler until thick. Remove the cheesecakes from the moulds and drizzle the sauce over the individual cheesecakes.