Raspberry cheesecake

Using a food processor, grind the biscuits and hazelnuts until you obtain a fine texture.
Add the melted butter and add the chocolate pieces, and mix.
Attach a piece of baking paper between the ring and the base of a springform pan (or circle) approximately 22 cm in diameter.
Press cookie mixture firmly into bottom of springform pan.

Mix the Cream Cheese and sugar on low speed. Be careful not to overmix, as this can cause cracks or air bubbles as the cake bakes.
Add the egg whites and yolks gradually, continuing to beat at low speed until smooth. Avoid overbeating.
Gently incorporate the crème fraîche, then the whipped cream, followed by the vanilla extract and lemon zest.
Carefully pour this mixture onto the biscuit base.
Preheat your oven to 200°C (without fan).
Bake the cake in the preheated oven for 10 minutes, then reduce the temperature to 100°C. Cook for 1 hour without opening the oven.
Turn off the oven and let the cake cool inside, without opening the door, for 30 minutes.
Then refrigerate the cake while you prepare the coulis and filling.

Start by soaking the gelatin in cold water for about 10 minutes.
In a saucepan, cook the raspberries and sugar over low heat for about 2 minutes, until the sugar is completely dissolved.
Add the gelatin to the raspberry mixture, then let the coulis cool slightly.
Remove the ring from the cheesecake and clean it carefully.
Place the cake on a plate, then replace the ring around the cake, covering it with a rhodoid.
Then pour half of the raspberry coulis onto the cooked base of the cake, leaving about 1 cm of edge, then leave to cool.

Beat the Cream Cheese with the crème fraîche, egg yolks, vanilla extract, lemon zest and juice until the mixture is smooth.
Remove the gelatin from the water, letting the excess water drip off, then melt it.
Mix a small portion of the cream cheese mixture with the melted gelatin, then incorporate this mixture into the remaining cream cheese mixture.
Beat the egg whites until stiff, add the icing sugar and beat again for about 2 minutes.
Gently fold the whipped egg whites into the cream cheese mixture.
Slowly pour the cream cheese mixture over the cake.
Use the rest of the raspberry coulis that you put in a piping bag (if the coulis has thickened, reheat it slightly) to create a pattern on the surface of the cake. You can draw it according to your preferences.
Cover the cake and refrigerate it for at least 4 hours.