Raspberry Cream Cheese Cake with White Chocolate

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Raspberry Cream Cheese Cake with White Chocolate

The perfect raspberry cream cheese cake with white chocolate recipe with a picture and simple step-by-step instructions.

  • 70 g Butter
  • 170 g Shortbread
  • 0,5 teaspoon Oil
  • 200 g Fresh raspberries
  • 6 leaf Gelatin white
  • 80 g Whipped cream
  • 100 g Milka white chocolate
  • 400 g Frisckäse
  • 400 g Quark
  • 2 tablespoon Sugar
  • 1 packet Vanilla sugar
  • 150 g Whipped cream
  • 1 packet Cream stiffener
  • 1 packet Vanilla sugar
  • 60 g Whipped cream
  • 10 g Butter
  • 60 g Milka white chocolate
  • 2 teaspoon Cream stiffener
  • 20 g Milka white chocolate
  • Lemon balm or mint fresh
  1. Melt the butter in a saucepan. Put the biscuits in a freezer bag and “run over” them with the rolling pin 😉 … so crumble them finely. Mix the biscuit crumbs well with the butter.
  2. Place a heart baking ring (approx. 22 x 24 cm) on a cake plate. Lightly oil the plate inside the mold so that the biscuit base does not stick. Spread the biscuit mixture on the base and press firmly. Place in the fridge for about 30 minutes.
  3. Wash and drain raspberries. Carefully pat dry with kitchen paper. Put 8 raspberries aside.
  4. Soak gelatine in cold water. Briefly bring the cream to the boil. Take off the stove. Break the chocolate into pieces and melt in the cream. Squeeze out the gelatine well and dissolve it in the warm chocolate cream.
  5. Mix the cream cheese with the quark, sugar and vanilla sugar until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold in.
  6. Spread a third of the curd mass on the floor. Spread the raspberries on top. Put the rest of the mixture on top and smooth it out. Chill for 2 to 3 hours (or overnight).
  7. Bring the cream and butter to the boil briefly. Break the chocolate into pieces and dissolve in the cream. Let it cool down and chill overnight.
  8. The next day, carefully remove the cake from the mold.
  9. Beat the chocolate cream with the cream stiffener until stiff. Fill into a piping bag. Put 8 cream tuffs on the cake. Garnish with the raspberries that have been set aside. Grate chocolate over the cake with a knife and garnish with lemon balm or mint.
raspberry cream cheese cake with white chocolate

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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