To make the cheesecake with berries you have to start from the biscuit bottom. First, put the biscuits inside a mixer and let go until you have obtained a fine mixture to which you have to add and the butter, which you have previously melted in a bain-marie or microwave. Press it all together.

Place the biscuit base obtained in this way on a circle cake pan that can be opened, levelling and compacting well with the back of a spoon. Place the biscuit bottom in the refrigerator to rest for about half an hour.

Continue preparing the cheesecake, moving on to making the cream. With an electric whisk, work the mascarpone with almost half the sugar indicated in the recipe and the seeds of a vanilla berry. Let go for a few minutes so as to obtain a smooth cream.

Put the fish-glue in cold water to soften and meanwhile whip the cream with the remaining part of icing sugar, keeping aside a couple of spoons that you have to heat to melt the fish-glue. When the fish-glue is soft, you can squeeze it well so as to remove all the remaining water, dissolve it in the warm cream and add it to the mixture with the mascarpone to add the cream.

Mix everything with very delicate movements from the bottom to the top so as not to dismantle the cream, you have just whipped. Once this is done, take the biscuit bottom and pour over the cream, which must be levelled well with the back of a spoon or with a spatula.

The cheesecake will then be placed in the refrigerator to cool for several hours, better still for a whole night. Once it has rested well, you can devote yourself to the preparation of the raspberry sauce that will accompany it. First, add the raspberries in a saucepan with the sugar and let go for a few minutes until the raspberries start to release their juice. When you have obtained the right consistency, sift everything through a sieve in order to obtain a smooth sauce. When the cheesecake is well packed pour over the sauce and decorate with berries. Your cheesecake is then ready to be served to your guests.