Raspberry cheese cake

Gently melt 50 g of butter in a saucepan, then remove from heat and add, stirring, the crushed biscuits.

Spread the mixture on the bottom of a cake mold of 20 cm in diameter with detachable edge slightly greased with butter, and press it well, then let cool in refrigerator for 15 minutes.

Meanwhile, in a bowl, place the ricotta sieved and join, banging with a whisk, egg yolks and sugar.

Stir the mixture the isinglass, dissolved in orange juice, and whipped cream, except four spoons.

In a bowl beat the egg whites until foamy and mix them, two tablespoons at a time, to the mixture of ricotta.

The latter distributed based on cookies and well levelled.

Let cool the cheese cake in the refrigerator for 2 hours, or until the filling will become solid.

Spent the time indicated, remove the cake from the refrigerator, pull up the edge of the Pan and transfer the cake to a serving dish.

Spread the cream from the seal around the edge of the cake, using a pocket of fabric with a star nozzle, and then cover the surface with raspberries, arranged in concentric circles.

Let rest in refrigerator for 30 minutes before serving.