American cheesecake with white chocolate and raspberries

Ingredients for 1 servings:

• 160 g butter
• 180 g sugar
• 250 g flour
• 4 m.-sized eggs
• 1 pinch of salt
• 250 g white chocolate
• 600 g double cream cheese
• 100 g low-fat curd cheese
• 1 vanilla pod(s)
• 375 g raspberries
• 1 pack of cake glaze, light
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

Using a dough hook, knead the butter, 1 egg, 80g sugar, and flour with a pinch of salt into a dough. Wrap the dough in cling film and refrigerate for about 30 minutes. Meanwhile, melt the chocolate, preferably in a hot water bath. Mix the remaining sugar with the vanilla bean pulp, cream cheese, and low-fat curd cheese until smooth. Mix in the 3 eggs and chocolate to form an even mixture. Roll out the dough and place in a springform pan, forming a high rim. Spread the cheese mixture into the batter and bake the cake in an oven preheated to 180°C for 45 minutes, until the top is yellowish-brown. Turn off the oven and let it rest for a while. Once the cake has cooled, sprinkle the raspberries on top and prepare the glaze according to the instructions, then pour it on top. Place the cake in the refrigerator for another 2-3 hours; then nothing can go wrong.