Delicious no bake cheesecake with raspberries | Mascarpone cake

Very tender no bake cheesecake with mascarpone and raspberries. This cake is jelly and incredibly delicious. Served chilled! ************************************************** Ingredients 1) Cake base - 250 grams (8.8 ounces) cookies - 15 grams (1/2 ounce) cocoa - 130 grams (4.6 ounces) butter 2) Cream - 250 milligrams (8.5 ounces) whipped cream (33%) - 100 milligrams (3.4 ounces) water - 250 grams (8.5 ounces) mascarpone - 200 grams (7 ounces) powdered sugar - 20 grams (3/4 ounces) gelatin 3) Jelly filling - 90 grams (3.2 ounces) raspberry or strawberry instant jelly (designed for 400 ml of water) - 400 milligrams (13.5 ounces) hot water - 350 grams (12.3 ounces) raspberries Recipe Step 1 Cake base 1) Grind the cookies into powder. 2) Add the cocoa and mix. 3) Add melted butter and mix together. 4) Grease an adjustable round cake ring (20 centimeters / 8 inch) with sunflower oil and stick