Charlotte raspberry and cottage cheese cake

ingredients:
200 g cheese
a punnet of raspberries (125 g)
3 sheets of gelatin
3 tablespoons milk
30g sugar
fifteen boudoirs
50g sugar
50 g water
method:


1. Reserve 12 raspberries for decoration. Soak the gelatine leaves in cold water for 15 min.
2. For the syrup: Boil together 50 g sugar and 50 g of water, then cool.
3. Heat milk slightly and add the softened gelatine.
4. Beat the cream cheese and sugar. Add the gel milk, mix well.
5. Dip cookies in syrup until tender, then arrange them on the side and bottom of a charlotte mold.
6. Pour a spoonful of the first device cheesecake. Divide the raspberries. Then cover with cheese.
7. Let sit in the fridge for at least two hours.
http://www.odelices.com/recette/charlotte-aux-framboises-et-fromage-blanc-r1623/