Heat the mixture to 30 °C / 86 °F.

Mix together the sugar (2) and pectin NH, then add this mixture to the saucepan. Bring to a boil over medium heat while whisking occasionally.

Add the citric acid powder (or substitute with 1.5 g of lemon juice).

Let it simmer over low heat for about 2 minutes, strain into a clean container, cover with cling film touching the surface, and place in the fridge at 4 °C / 39 °F for 6 hours.

Mix sifted dry ingredients

Add cold diced butter and mix at low speed until it resembles wet sand.

Add whole eggs all at once until smooth and soft.

Roll between two sheets of parchment paper to 3 mm thick, chill in the fridge for 3 hours.

Bake at 145 °C / 293 °F for about 20 minutes until golden, cool, and grind into powder.

Prepare the Crust: Combine the shortbread crumbs, sea salt, and softened butter well with a silicone spatula so it stays crumbly yet holds its shape when pressed. Line a tray with a silicone mat, place six cake rings (diameter = 8 cm, height = 5 cm) on top, and transfer 70 g of the mixture into each ring, flattening with a bent spoon. Freeze for around 30 minutes until frozen.

Make the Vanilla Cheesecake Mass: Mix the cream cheese in a stand mixer with a paddle attachment at lowest speed until pliable. In a separate bowl, whisk together sugar, flour, cornstarch, salt, whole eggs, and egg yolks until no starch lumps remain. Add whipping cream and vanilla seeds, mix until smooth, then gradually pour over the cream cheese on low speed. Pass the mass through a sieve into a clean bowl to remove lumps.

Assemble and Bake: Remove the frozen crusts from the freezer and pour 50 g of the cheesecake mass into each cake ring. Tap molds gently to eliminate air pockets. Bake in an oven preheated to 100 °C / 212 °F for around 40 minutes (internal temperature should reach around 70 °C / 158 °F, or check if set on the sides with a slight jiggle in the middle). Let cool at room temperature for 1 hour, then transfer to the fridge for 6 hours to stabilize. Remove cake rings by gently warming them with a heat gun.

Prepare the Raspberry Coulis: Heat raspberry puree, raspberries, and lemon juice to 35 °C / 95 °F. Whisk in the pre-mixed sugar and pectin NH blend, bring to a boil, cook for another minute, and remove from heat. Cover with cling film touching the surface and chill in the fridge for 3 hours.

Decorate: Stir the coulis, transfer to a piping bag, pipe an even layer onto each cheesecake, and smooth with an offset spatula. Heat the neutral gel to 60–70 °C / 140–158 °F and brush over cut fresh raspberry halves. Arrange the raspberry halves in a circle on top of the coulis, place a whole raspberry in the center, pipe coulis into the center raspberry, and garnish with fresh basil leaves. Store in the fridge for up to 24 hours.