Chocolate Raspberry Cheesecake in Glass
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
For the dough:
- 6 medium egg (s)
- 210 g suar
- 4 tablespoon water, hot
- 1 packet vanilla sugar
- 190 g flour
- 1 packet baking powder
- 25 g cocoa powder, instant, e.. Kaba
- 25 g cocoa powder
- 50 g chocolate, whole milk or dark chocolate
For the cream:
- 200 g whipped cream
- 500 g quark
- 400 g double cream cheese
- 6 tablespoon sugar
- 2 packs vanilla sugar
- 6 tablespoon lemon juice
- 400 g raspberries, frozen
Print Recipe
Pin Recipe Instructions
- You need 20 dessert glasses with a capacity of approx. 110 ml each.
- For the dough, separate the eggs and beat the egg whites until stiff. Beat the egg yolks with vanilla sugar, sugar and hot water until creamy. Fold the stiffly beaten egg white into the egg yolk mixture. Mix the flour, baking powder, cornstarch, kaba and cocoa powder and fold in. Now melt the chocolate, add liquid and stir in well.
- Put the finished dough in a greased springform pan and bake in the preheated oven at 175 degrees top / bottom heat for about 25 minutes on the middle rack.
- For the cheesecake cream, first whip the cream until stiff. Mix the quark, cream cheese, sugar, vanilla sugar and lemon juice and fold in the whipped cream. Use a Thermomix or a hand blender to puree the raspberries into raspberry pulp and mix this with half of the cheesecake cream.
- Now crumble the biscuit base into small pieces and fill the glasses halfway with the crumbs. Spread the raspberry cream and then the cheesecake cream on top.
- For decoration, for example, place a raspberry and a chocolate lattice on top.
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