3-layer cheesecake

Ingredients for 1 servings:

• 390 ml biscuit(s) (chocolate biscuits), crumbled
• 70 ml butter, melted
• 1 kg cream cheese
• 230 ml sugar
• 4 eggs
• 3 tsp flavoring (vanilla flavor)
• 80 g chocolate, whole milk, melted
• 80 g white chocolate, melted
• 160 ml strawberries or raspberries, pureed
• 120 g chocolate
• 3 tsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

… in Prince Pückler’s style

For the base, mix the cookie crumbs and butter. Press into a 26cm springform pan and chill. For the filling, in a large bowl, combine the cream cheese and sugar, beat in the eggs one at a time, and then mix in the vanilla extract. Then divide the mixture into 3 equal portions. Stir the melted, cooled milk chocolate into one portion. Stir the melted, cooled white chocolate into the next portion, and then the pureed berries into the last portion to create 3 different colors. First, pour the dark mixture into the prepared pan and refrigerate for 5-10 minutes to allow the mixture to set. Repeat this process with the white and pink mixtures. Bake the cheesecake at 180°C for 45-55 minutes. Let it cool for 2 hours, and ideally refrigerate for at least 6 hours. If you like, you can decorate by melting the chocolate and butter over a double boiler and coating the cake with it, allowing the chocolate to run down the sides. The cake is served chilled.