John Myers
Cheesecake with Difference
The perfect cheesecake with difference recipe with a picture and simple step-by-step instructions.
- 200 g Whole grain butter biscuits
- 100 g Liquid butter
- 500 g Raspberries
- 300 g Chocolate white
- 1 Pc. Vanilla pod
- 500 g Cream cheese
- 300 g Quark
- 50 g Powdered sugar
- Chocolate shavings to decorate
- Put the butter biscuits in a freezer bag and chop them up with a rolling pin. Mix the biscuit crumbs with melted butter, distribute the mixture in a springform pan (26 cm) and press down firmly. Then chill in the refrigerator.
- In the meantime, chop the white chocolate, melt it over a hot water bath and let it cool lukewarm.
- Cut the vanilla pod lengthways and scrape out the pulp. Whisk the vanilla pulp together with the cream cheese, quark, powdered sugar and liquid chocolate.
- Remove the biscuit base from the refrigerator and spread the raspberries on top. Then pour the cream cheese cream over it and smooth it out. Cover with cling film and put in the refrigerator for at least 4 hours (preferably overnight).
- To serve, remove from the springform pan and decorate with desiccated white chocolate or a few raspberries.
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