Cheesecake with Ice Cream, Chocolate and Raspberry Sauce

For the cheesecake, first bake the shortbread, which will later become the bottom. To do this, simply put all the ingredients (except for 50g butter - we'll need that later) in a bowl and knead together.

Roll out on a baking sheet about 5 mm high and bake in the oven at 200 ° C for 20 minutes. Then let cool down completely. Then crumble the biscuit in a bowl, melt the remaining 50g butter and stir into the biscuit crumbs with a little salt.

Put the crumbs in a mold and press firmly with a flat object (e.g. glass bottom) so that the mold is covered with about 3-4 mm of soil everywhere. For the filling, simply mix all the ingredients together, stir well and place on the biscuit base. Then bake the cake in a water bath at 150 ° C for 70 minutes.

For the raspberry sauce, put all the ingredients in a blender and puree. It is best to defrost frozen raspberries beforehand. Then pass through a sieve to remove the seeds.

For the chocolate earth, mix all the ingredients in a bowl and roll out about 5mm thick on a baking sheet. Put in the oven for 15 minutes at 180 ° C. Let cool down and then finely crumble into a soil.

For the ice cream, melt the white chocolate together with the milk over the water bath. Beat the sugar and egg yolks in another bowl until lightly creamy.

Then stir both components together, add the cream and heat over the water bath again to approx. 70 degrees, stirring constantly. Let the mixture cool down and pour it into the ice cream machine while it is cold.