Mascarpone orange scent cheese cake with cardamom raspeberries sauce

This winter is still quite cold, the good thing is that the days are nice and bright. I didn't gone out much except to go to my spinning classes, which I love. I'm choosing to stay home and organize my stuffs and other things.

The other day when I opened the freezer I found some leftover frozen raspberries, was not to much to a cake, but enough for a sauce.
  Then I thought to garnish ice cream, but, of course, is very cold. As a couple of friendscame over for dinner,

 I was thinking what kind of dessert could make. 

      

Then I remembered 'the mascarpone cheesecake that P (the cousin of my husband) had done. She told me it was a 

 Dolly Irigogen 's recipe a local chef that I love. I made some changes, as long as I have to do it and that seems to print out my personal touch. Both the almonds in the base and raspberry cardamom sauce are not in the original recipe.

What I like about this cake is that it is lighter that is made with cream cheese. I hope you enjoy and have a very good week end.

Ingredients : Crust: 150 g vanilla cookies 50 g  roasted almonds  150 g  melted butter Filling: 500g  mascarpone cheese 360ml double cream 2 oranges zest 200 g sugar 7 g powder gelatin 50 ml water For the raspberries and cardamom sauce  250g  frozen or fresh raspberries 1 Teaspoon powder cardamom 100g sugar

Directions :  Crust: Put cookies and almonds in a food processor and pulse until finely ground . Remove and mix with melted butter. Press into a spring form or a ring (22cm) . Set aside into the fridge.  Filling Whip cream and sugar until thick. With a fork soften the mascarpone cheese, add grated orange peel and spoon on whipped cream, mix gently Hydrate gelatin with cold water and bring to melt on double boiler.  Softly mix gelatin with the mascarpone and cream mix. Pour this mixture over the crust and carry it to the fridge at least two or three hours  For the topping sauce  Mix sugar, cardamomom and raspberries in a saucepan and bring to boil. Stream mixing until thick and bright.Let cool and put into individual saucers next to each dish to topping the cake