No Bake White Chocolate Cheesecake

Ingredients for 1 servings:

• 250 g wholemeal biscuits or butter biscuits
• 100 g butter, liquid
• 200 g whipped cream
• 250 g mascarpone
• 400 g cream cheese
• 10 g vanilla sugar
• 100 g powdered sugar
• 200 g white chocolate coating
• 350 g raspberries
• 3 tbsp, levelled sugar
• 3 tbsp, leveled cornstarch
• 3 tbsp sour cherry juice
• e.g. raspberries, fresh, or chocolate shavings

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

Refrigerator cake

Place a cake ring (approx. 26 cm in diameter) on a cake plate. Crumble the biscuits, mix them with the melted butter, and press them into the cake ring. Refrigerate until the cream is ready. Melt the chocolate coating over a pan of simmering water and let it cool slightly. Whip the whipped cream until stiff peaks form. Mix the mascarpone, cream cheese, vanilla sugar, and powdered sugar until creamy, fold in the cream, and finally stir in the chocolate coating. Spread the mixture onto the biscuit base, refrigerate, and let it chill for several hours, preferably overnight. For the fruit glaze, strain the raspberries through a sieve; you should get about 250 g of seedless raspberry puree. Mix the cornstarch with the cherry juice. Bring the raspberry puree and sugar to a boil, stirring continuously, then add the dissolved cornstarch and mix in. Wait a moment until the mixture has stopped boiling. Spread the raspberry mixture over the cheesecake and arrange fresh raspberries on top for decoration. Return to the refrigerator until the mixture is firm. Tip: If you don’t want a fruit coating, you can also decorate the cheesecake with chocolate shavings or something similar.