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Biscuit Base

1. Blend biscuit to a coarse texture, put into a bowl.
2. Add in the balance ingredients and mix well.
3. Pour into 7″ cake tin, spread it evenly and press it firm.

Cheese Filling

1. Mix the cheese and sugar until creamy.
2. Add in the egg yolk and mix well.
3. Boil whipping cream (A) and add into the cheese mixture.
4. Whip the cream (B) to soft peaks and fold into the above mixture.
5. Dissolve the gelatine in hot water and add it into the mixture.
6. Divide the mixture into 2 portions and add each puree into one portion.
7. Scoop the blueberry mixture into the prepared cake ring.
8. Place a layer of sponge cake on top.
9. Scoop all the remaining raspberry filling and level it.
10. Place in the freezer and let it set for 2 hours.
11. Remove from the freezer, add the glaze, and return to the freezer to set for about 15 minutes.

Raspberry Glaze

1. Boil the water, sugar, and raspberry puree together.
2. Add in the gelatin and stir until dissolved.
3. Let it cool, then pour it over the cake.