Piave DOP cheese and raspberry jelly cheesecake

Glutin free
For vegetarians
  • Preparation time: 5 min
  • Serves: 4 people
  • Note: Chill in the fridge


  • 250 g raspberries
  • 200 g mascarpone
  • 200 g Piave DOP Fresco cheese
  • 80 g biscuits
  • 1/2 pod vanilla
  • cane sugar
  • rum


Blend the biscuits and flavour with 2-3 spoonfuls rum. Press into the base of 4 glasses and refrigerate for at least 15 minutes. Cream the mascarpone, Piave DOP cheese, scraped seeds of half a vanilla pod and 2 spoonfuls of sugar.
Spread the cream over the biscuit crumb base and return to the refrigerator for another 15 minutes. Blend the raspberries with a spoonful of sugar and either (to make a raspberry sauce rather than dressing) or add as-is.