Raspberry cheesecake with white chocolate

Ingredients for 1 servings:

• 200 g biscuit(s) (wholemeal butter biscuits)
• 400 g white chocolate
• 100 g butter, very soft
• 400 g cream cheese, room temperature
• 250 g mascarpone or sour cream
• 300 g raspberries (frozen)
• 4 sheets of white gelatin
• Water for soaking
• some powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 13 hours; Total time approx. 13 hours 45 minutes

without baking

Thaw the raspberries. Lightly crumble the biscuits and place them in a sturdy freezer bag. Crush them finely with a rolling pin. Then melt 50g of white chocolate in a bowl over a pan of simmering water. Put the butter in small pieces into a mixing bowl and mix it with the biscuit crumbs and the melted chocolate, then knead well. You should have small, slightly sticky biscuit crumbs. Pour the mixture into a 26cm springform pan, spread it out, and press it down firmly. Refrigerate or freeze for about 1 hour. Melt the remaining chocolate, mix the cream cheese and mascarpone well, and add the melted chocolate. Mix everything well and spread it over the biscuit base. Now soak the gelatin in cold water. Meanwhile, strain the raspberries through a sieve (only if you don’t like the seeds!) and sweeten lightly with the powdered sugar. Melt the slightly squeezed gelatin in a saucepan over low heat and add the pureed raspberries. Mix everything well and pour over the chocolate and cheese mixture. Refrigerate and let set overnight. Before removing the springform pan, run a knife dipped in hot water along the edge. This will help it come off more easily.