Raspberry cheesecake with white chocolate

Ingredients for 1 servings:

• 250 g biscuits (digestive biscuits)
• 150 g butter, liquid
• 400 g cream cheese
• 190 g sugar
• 2 eggs
• 1 lemon(s), untreated, grated peel
• 400 g raspberries
• 100 g chocolate, white, white
• 300 g crème fraîche

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Swedish recipe for the best raspberry cake in the world

Crush the digestive biscuits with a mixer and mix them with the melted butter. Spread the mixture into a springform pan lined with baking paper and bake the base at 175 degrees Celsius for 5-7 minutes. Mix the cream cheese, eggs, 150g of sugar, and grated lemon zest until smooth. Fold in half of the raspberries and pour the mixture into the pre-baked base. Bake the cake for about 30 minutes at 175 degrees Celsius until the mixture has set. If using slightly thawed frozen raspberries, increase the baking time to about 45 minutes. Mix 40g of sugar with the crème fraîche. Melt the chocolate over a pan of simmering water and mix it with the crème fraîche. Spread this mixture over the cake and bake for another 6-8 minutes at 175 degrees Celsius. Once the cake has cooled, decorate it with the remaining raspberries. The cake tastes best when refrigerated for a few hours or overnight. Note: In Swedish recipes, measurements are often given in deciliters (dl). Most households have a set of measuring spoons containing a spice measure (1 ml), a teaspoon (5 ml), a tablespoon (15 ml), a half (50 ml), and a whole deciliter (100 ml). In this recipe, the measurements have been converted to grams.