American Cheesecake with White Chocolate and Raspberries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 4 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 160 g butter
- 180 g suar
- 250 g flour
- 4 medium egg (s)
- 1 pinch (s) salt
- 250 g chocolate, white
- 600 g double cream cheese
- 100 g low-fat quark
- 1 vanilla pod (s)
- 375 g raspberries
- 1 pack cake icing, light
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Knead the butter, 1 egg, 80 g sugar and flour with a pinch of salt using a dough hook. Put the dough in cling film and leave in the refrigerator for about 30 minutes.
- Meanwhile, it is best to melt the chocolate in a hot water bath. Mix the rest of the sugar with the pulp of the vanilla pod, the cream cheese and the lean curd until smooth. Mix in the 3 eggs and the chocolate to create an even mixture.
- Roll out the dough and place in a springform pan, forming a high edge. Spread the cheese mixture in and bake the cake in the oven preheated to 180 ° for 45 minutes until it is yellowish-brown on top. Let it steep in the switched off oven.
- When the cake has cooled down, place the raspberries on the cake and prepare the icing according to the instructions and place on the cake. Put the cake in the refrigerator for another 2-3 hours, then nothing can go wrong.
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