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Place the mascarpone and the robiola cheese inside of a large bowl.
Pour the milk into a jug, add the sugar and heat the mixture, either on the stove or inside of a microwave, until the sugar has completely dissolved. Then, incorporate the gelatine sheets, which you have previously soaked in cold water and wrung out very well, and leave to cool.
Whip the cheeses with an electric whisk.
Add the sweetened milk, now lukewarm, little by little, continuing to whip with the whisk, until it’s fully incorporated.
Keep working the mixture until you obtain a smooth and homogeneous cream.
Distribute the cream cheese on the biscuit base, level the surface well and transfer to the fridge for about 6 hours.
Just before taking the cheesecake out of the fridge, dedicate yourself to preparing the topping. Place the raspberries in a thick-bottomed saucepan together with the sugar and the sifted cornstarch.
Cook the raspberries for a few minutes or until they are soft, but not mushy; then remove from the heat and leave to cool.
Once the resting time has passed, turn the cheesecake onto a serving plate and spread the raspberry compote on the surface.
Leave to harden in the fridge for at least 1 hour.
Once the time has passed, bring to the table and cut into slices and serve.
How to Store your Raspberry Cheesecake
The raspberry cheesecake can be kept in the fridge, in an airtight container, for a maximum of 2-3 days . It can, however, be frozen, whole or sliced, for 1 month .