Halloween brain cheesecake

To make the Halloween brain cheesecake, first prepare the raspberry sauce: pour the raspberries and sugae in a saucepan 1, add water 2 and bring to a boil. Cook over low heat for about ten minutes, stirring often 3.

Meanwhile, put the gelatin leaves to soak in cold water 4. After the cooking time, sift the raspberry mixture to remove the seeds 5, then pour it back in the saucepan 6.

Put the saucepan back overthe heat and, as soon as the mixture reaches a boil, add the well-squeezed gelatin 7. Stir to dissolve it completely 8.  Pour the mixture into a semi-sphere silicone mold dividing it into 5 portions of about 80 g each 9.  Place in the freezer and let it cool for at least 3 hours. Set aside about 50 g of sauce which will be used for the final decoration. Leave it at room temperature, perhaps in a kitchen bottle.

In the meantime, let prepare the base: pour the cookies in a mixer 10 and blend to reduce them to powder 11, then add the butter that you have previously melted and cooled 12.

Mix everything well 13. Take 5 pastry rings with a diameter of 8 cm, place them on a tray lined with parchment paper and fill each with about 50 g of the cookie mixture, pressing it with the back of a spoon 14. Place in the refrigerator and let it harden 15.

Now you can take care of the cream: pour the cheese into a bowl and start mixing it with the electric whisk while you pour the cream 16. Add the icing sugar 17 and stir again to mix 18. Transfer the cream into a pastry bag with a smooth 9 mm spout and place in the refrigerator to harden.

When all the components are ready, proceed with the composition: place the cookie discs on a serving saucer, removing the pastry rings 19, then gently extract the raspberry caps 20 and place them on the base 21.

Decorate the surface of the hemispheres with the cream 22 and use the sauce kept aside to fill the cracks 23. Your Halloween brain cheesecakes are ready to serve 24!