well, and leave to cool.
Whip the cheeses with an electric whisk.
Add the sweetened milk, now lukewarm, little by little, continuing to whip with the whisk, until it’s fully incorporated.
Keep working the mixture until you obtain a smooth and homogeneous cream.
Distribute the cream cheese on the biscuit base, level the surface well and transfer to the fridge for about 6 hours.
Just before taking the cheesecake out of the fridge, dedicate yourself to preparing the topping. Place the raspberries in a thick-bottomed saucepan together with the sugar
