John Myers
Ingredients for 1 servings:
- 180 g butter
- 180 g sugar
- 1 pinch of salt
- 4 m.-sized eggs
- 250 g flour
- 250 g white chocolate coating
- 600 g cream cheese
- 1 half vanilla pod(s)
- 100 g low-fat curd cheese
- 1 tbsp Flour for processing
- 1 tsp fat for the mold
- 750 g raspberries
- 1 tbsp sugar
- 1 tbsp chocolate shavings
- 1 pack of cake glaze, light
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Cheesecake
Knead the butter with 80g sugar, 1 pinch of salt, 1 egg, and the flour into a dough. Wrap in cling film and chill for 30 minutes. For the cheese mixture, melt the chocolate coating. Mix the cream cheese with the vanilla, the remaining sugar, 1 pinch of salt, and the quark until smooth. Stir in 3 eggs and the chocolate coating. Preheat the oven to 180°C (160°C fan-assisted). Roll out the dough on a floured surface and place it in the greased springform pan, forming a high rim. Spread the cheese mixture on top. Bake the cake for 45 minutes, then let it rest for 15 minutes. Remove from the oven and let it cool completely. Sort the raspberries and place them on top of the cake. Prepare the glaze according to the package instructions and spread it on top. When it’s set, decorate the cake with chocolate shavings.
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