Raspberry-Vanilla Cheesecake

Warm the raspberry puree to 35–40 °C. Mix the sugar with the pectin and gradually whisk it into the puree, stirring constantly.

Bring the mixture to 80 °C. Immediately spoon 100 g of the confit into a prepared shortcrust base and chill in the refrigerator until fully set.

Combine the cream cheese and sugar, mixing on low speed until smooth. Add the eggs and heavy cream, then gently stir to combine.

Divide the cheesecake batter into two equal parts. Stir the remaining raspberry confit into one of the parts; if it has thickened too much, warm it slightly beforehand.

Transfer both batters into piping bags and alternately fill the pan to create a striking marbled pattern.

Bake the cheesecake at 110–120 °C until done: the edges should be set while the center still has a slight jiggle. Cool completely and refrigerate.

Bloom the gelatin in cold water.

Heat the heavy cream with the vanilla and grated tonka bean just short of a simmer. Stir in the bloomed gelatin until dissolved.

Pour the hot cream over the white chocolate and blend with an immersion blender until a smooth emulsion forms. Cover with plastic wrap pressed directly onto the surface and chill until set.