Raspberry cheesecake – with white chocolate!
Fluffy cheesecake tastes fantastic, we added white chocolate and lots of raspberries on top.
INGREDIENTS
FOR THE BASE
70 g flour
40 g soft butter
3 tbsp sugar
FOR THE FILLING
150 g white chocolate coating
600 g double cream cheese
2 eggs
1 tbsp cornstarch
1 pack vanilla sugar
FOR THE TOPPING
350 g fresh raspberries
1 pack red cake glaze
2 tbsp sugar
PREPARATION
1st step
Preheat the oven to 200 degrees (fan oven 180 degrees). Line the springform pan base (Ø 20 cm) with baking paper. For the base, knead the flour with butter and sugar to form a crumbly dough and press it into the springform pan as the base. Bake for about 10 minutes, set aside. Reduce oven temperature to 160 degrees (fan oven: 140 degrees).
2nd step
For the filling, roughly chop the chocolate coating and melt in a bowl over a hot water bath. Mix the cream cheese with eggs, starch and vanilla sugar until smooth. Add the chocolate coating. Pour the mixture into the springform pan. Bake in the lower third for about 40 minutes. Leave to cool with the oven door open.
3rd step
Wash the raspberries, pat dry and place on the cooled base. Mix the cake glaze with sugar and just 200 ml of water according to the instructions on the packet, bring to the boil. Allow to cool slightly and pour over the raspberries. Refrigerate the cake for about 30 minutes. Carefully cut out of the pan and serve.
Our tip: No raspberry season?!
If there are no fresh raspberries available right now, you can also put frozen berries on the cake and then simply pour the cake glaze over them directly.
