Raspberry Cheesecake with White Chocolate
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g biscuit (s) (diestive biscuits)
- 150 g butter, liquid
- 400 g cream cheese
- 190 g suar
- 2 egg (s)
- 1 lemon (s), untreated, use the grated zest
- 400 g raspberries
- 100 g chocolate, white, white
- 300 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Crush the digestive biscuits with a blender and mix them with the melted butter. Spread the mixture out in a springform pan lined with baking paper and bake the base at 175 degrees for 5 - 7 minutes.
- Mix the cream cheese, eggs, 150 g sugar and the grated lemon zest to a smooth mass. Fold in half of the raspberries and pour the mixture onto the pre-baked base. Bake the cake for about 30 minutes at 175 degrees until the mixture has thickened. If you use slightly thawed frozen raspberries, the baking time increases to around 45 minutes.
- Mix 40 g sugar and the crème fraîche. Melt the chocolate over a water bath and mix it with the crème fraîche. Spread this mixture on the cake and bake it again for about 6-8 minutes at 175 degrees. When the cake has cooled down, decorate it with the rest of the raspberries.
- The cake tastes best when it is placed in the refrigerator for a few hours or overnight.
- Note: In Swedish recipes, quantities are often given in deciliters (dl). Most households have a set of measuring spoons containing a spice measure (1 ml), a teaspoon (5 ml), a tablespoon (15 ml), a half (50 ml) and a whole deciliter (100 ml). In this recipe, the quantities have been converted into grams.
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