Seal the ginger biscuits in a plastic bag with an airtight seal. Crumble the biscuits using a rolling pin and distribute the powder thus obtained on the bottom of 5 large glasses.
Pour the raspberry sauce into each glass in equal parts, then cover with the strawberries.
Whip the egg white and add the cheese.
Pour the mixture thus obtained over the strawberries.
Put in the refrigerator to rest for 30 minutes.For the ganache: Heat the cream and add the diced chocolate and a couple of teaspoons of mokito coffee . Mix and leave to rest for 5 minutes.
Pour the coffee ganache over the white blank and leave to rest in the refrigerator for another 30 minutes.Enjoy your exclusive Cheesecake!