Bake your favorite biscuit.
I baked a vanilla-butter sponge cake measuring 15 cm in diameter. Cut the cake from the sponge cake 2 cm high.
Place the biscuit in a form 15 cm in diameter, cover the bottom with baking paper, how to do this - unfasten the ring, cover the bottom with paper, put the ring on and fasten the form, cut off the excess paper. This way the ring will stick tightly to the bottom of the mold, which is important when baking cheesecake.
Clean the remaining biscuit from the crust and process it into crumbs (using a blender or grater). Place in a container with a lid, so that the crumbs do not dry out.
Mash the mascarpone and cream cheese with sugar.
Add the egg and RUB again.
Add the cream and flour sifted with starch and mix well, RUB the dough through a sieve.
Place the cheese mass in the mold on top of the biscuit.
Very tightly wrap the bottom of the form with foil and place it in a baking tray with sides, which pour boiling water. Water should cover the bottom of the form by just 1.5 cm. This baking technology protects the bottom of the biscuit and cheese layer from burning, and the cheesecake itself is very tender.
Bake in a preheated 150"C oven for about 1 hour. Focus on your oven!
Ready cheesecake completely cool and put in the refrigerator.
Pour the gelatin with milk.
Mash mascarpone with sugar 10 g. Heat the swollen gelatin in a steam bath or microwave and stir until it completely dissolves. Add to the mascarpone and stir well.
Cream to shake up with sugar 10 g. Add 70 g of whipped cream to the mascarpone and mix well. Send the remaining cream to the refrigerator, they will be needed to cover the cheesecake on top and on the sides.
Place the second cheese mass on top of the baked cheesecake, cover the form with cling film, and send it to the refrigerator for 4-5 hours until completely solidified.
Release the cheesecake from the mold. Cover the top and sides with the remaining cream.
Process the sides and top with biscuit crumbs and decorate.