Raspberry Cheesecake

• 1/2 cup sliced almonds
• 2 1/2 cups corn flakes
• 3.5 oz dark chocolate, melted
• 5.25 oz milk chocolate, melted
• 1 lb mascarpone
• 1 lb low-fat cream cheese
• 3/4 cup granulated sugar + 2 tbsp
• 1-2 tsp vanilla extract
• 1 tbsp powdered gelatin, bloomed in 2-3 tbsp cold water for 5 mins
• 1 cup heavy cream
• 1 lb frozen raspberries, thawed, drained, liquid reserved
• 1 tsp cornstarch
• 8.75 oz fresh raspberries

1. Grease the base of a 10 inch springform pan. Combine almonds and corn flakes. Add melted chocolate and stir to combine. Transfer to cake pan and press into bottom of pan. Chill.
2. Combine mascarpone, cream cheese, 3/4 cup sugar and vanilla extract. Mix 2 tbsp cheese mixture with bloomed gelatin and gently heat until gelatin melts. Mix into remaining cheese mixture. Whip cream to stiff peaks then fold in. Fold in 1/2 the frozen raspberries. Transfer to prepared pan, smooth top and chill for at least 4 hours.
3. Meanwhile, push remaining frozen raspberries through a fine-mesh strainer. Mix juice with remaining sugar. Bring 2/3 of juice to a boil. Mix remaining juice with cornstarch then add to boiling mixture. Simmer for 1 min, stirring. Let cool.
4. Loosen cheesecake from pan and transfer to a serving plate. Arrange fresh raspberries on top. Drizzle raspberry sauce over top. Serve.

almonds, corn flakes, dark chocolate, milk chocolate, mascarpone, lowfat cream cheese, granulated sugar , vanilla, powdered gelatin, heavy cream, frozen raspberries, cornstarch, fresh raspberries

Taken from recipes-plus.com/api/v2.0/recipes/31080 (may not work)