For the raspberry sauce, in a saucepan we boil the raspberries with sugar, pour in the lemon juice, mix and strain through a sieve to remove the seeds. Let the sauce cool.
For the crust, mix the crushed biscuits with the melted butter,
transfer it into a 20 cm diameter pan, shaping and pressing down the base firmly.
Soak the gelatin in cold water and let it sit for 15 minutes to soften.
For the cream, in another bowl mix the cream cheese, add the sugar with vanilla extract, mix again.
Pour the lemon juice, mix.
Drain the gelatin of liquid and heat it for 15 seconds in the microwave,
add it to the cheese mixture, stir, pour in the raspberry sauce, and stir again.
Whip the cream until we achieve a smooth and fluffy texture.
Pour over the cheese mixture and stir with a spatula.
Divide the cream into 5 equal parts, add the first cream layer over the cake base, and put it in the freezer for 15 minutes.
In the second part, add a drop of pink food coloring, mix, pour over the first part, and return to the freezer for another 15 minutes.
Continue with the 3rd part, add 2 drops of food coloring, mix, pour over the 2nd part, put in the freezer, continue the same with the remaining creams adding more food coloring.
Put the cake in the refrigerator for 2 hours.
Remove the ring from the mold and decorate with freeze-dried cranberries, pomegranate and mint.
