Raspberry Cheesecake
With recipe 📌
Fluffy cheesecake tastes amazing; we added extra white chocolate and lots of raspberries on top.
INGREDIENTS
FOR THE BASE
70 g flour
40 g softened butter
3 tbsp sugar
FOR THE FILLING
150 g white chocolate coating
600 g double cream cheese
2 eggs
1 tbsp cornstarch
1 packet vanilla sugar
FOR THE TOPPING
350 g fresh raspberries
1 packet red cake glaze
2 tbsp sugar
PREPARATION
Step 1
Preheat oven to 200°C (180°C fan-assisted). Line a 20 cm springform pan with parchment paper. For the base, knead the flour with the butter and sugar until a crumbly dough forms and press it into the springform pan. Bake for about 10 minutes, set aside. Reduce oven temperature to 160°C (140°C fan-assisted oven).
Step 2
For the filling, roughly chop the chocolate coating and melt it in a bowl over a hot water bath. Whisk the cream cheese with the eggs, cornstarch, and vanilla sugar until smooth. Add the chocolate coating. Pour the mixture into the springform pan. Bake in the lower third of the pan for about 40 minutes. Let cool with the oven door open.
Step 3
Wash the raspberries, pat dry, and place them on the cooled cake base. Mix the cake glaze with sugar and just 200 ml of water according to the package instructions, bring to a boil.
Let cool slightly and pour over the raspberries. Refrigerate the cake for about 30 minutes. Carefully cut out of the pan and serve.
Our tip: It’s not raspberry season?!
If there are no fresh raspberries available, you can also place frozen berries on the cake and then simply drizzle them with the glaze.
