Cheesecake with Raspberry Jack Sauce

Ingredients for 1 servings:

• 150 g butter
• 75 g sugar
• 100 g oat flakes
• 100 g flour
• Fat for the mold
• 250 g white chocolate, melted
• 600 g double cream cheese
• 100 g sugar
• 1 pinch of salt
• 100 g sour cream
• 3 eggs
• 1 vanilla pod(s)
• 150 g sour cream
• 200 g raspberries (frozen)
• 1 tsp butter
• 40 g sugar
• 100 ml liqueur (Jack Daniel’s “Winterjack”)
• 125 g raspberries, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 45 minutes

with white chocolate

Preheat the oven to 160°C (fan assisted). For the base, finely grind the oats, mix briefly with the flour, sugar, and butter in a mixer until crumbly, and pour into a greased 26cm springform pan. Bake blind for 15 minutes. For the cheese mixture, lightly mix the cream cheese with the sugar, salt, and sour cream (do not beat, as you don’t want any air bubbles). Fold in the eggs and finally the melted, slightly cooled chocolate. Spread on the base and bake at 160°C for 45 minutes. Let cool thoroughly for at least three hours. For the glaze, split the vanilla pod lengthwise, beat the seeds from one half with the sour cream, and spread over the cooled cheesecake. For the sauce, melt the butter and sugar in a non-stick pan, deglaze with the liqueur, add the frozen raspberries, and let it simmer slightly. Strain the sauce through a sieve and chill. Before serving, decorate the cake with fresh raspberries and drizzle with the cooled raspberry sauce.