Cheesecake with Raspberries and White Chocolate
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 4 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter biscuit (s) (whole rain)
- 100 g butter, liquid
- 500 g raspberries
- 300 g chocolate, white
- 1 vanilla pod (s)
- 500 g cream cheese
- 300 g quark
- 50 g powdered suar
- Chocolate chips, white, for decoration
Print Recipe
Pin Recipe Instructions
- Put the shortbread biscuits in a freezer bag and chop with a rolling pin. Mix the biscuit crumbs with melted butter, distribute the mixture in a springform pan (26 mm) and press down firmly. Then chill in the refrigerator.
- In the meantime, chop the white chocolate, melt it over a hot water bath and let it cool lukewarm.
- Cut the vanilla pod lengthways and scrape out the pulp. Whisk the vanilla pulp together with the cream cheese, quark, powdered sugar and liquid chocolate.
- Take the biscuit base out of the refrigerator and spread the raspberries on top. Then pour the cream cheese cream over it and smooth it out. Cover with cling film and put in the refrigerator for at least 4 hours (preferably overnight).
- To serve, remove from the springform pan and decorate with white chocolate chips or a few raspberries as desired.
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