Toffee Raspberry Cheesecake by Sarah

Ingredients for 1 servings:

• 100 g candy(s), toffee
• 200 g butter, soft
• 350 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 200 g flour
• 2 tsp baking powder
• 75 ml milk
• 3 sheets of gelatin
• 400 g double cream cheese
• 450 g whipped cream
• 200 g raspberries
• Fat, for the shape

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Roughly cut the toffee candies into pieces. Cream together the butter, 150g sugar, and vanilla sugar using the whisk attachment of a hand mixer until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and stir into the mixture alternately with the milk. Fold in the toffee candies. Line the bottom of a square springform pan (23 x 23 cm) with baking paper and grease the edges. Pour the batter into the pan. Bake in a preheated oven (electric oven: 200°C, fan: 175°C, gas mark 3) for 30-35 minutes. Caramelize 100g sugar in a small saucepan over medium heat. Once the caramel is golden brown, pour a thin layer onto a piece of baking paper and allow to set. Remove the cake from the oven and remove it from the pan after about 15 minutes. Let it cool on a wire rack. After about 20 minutes, soak the gelatine in cold water. Beat the cream cheese and sugar with the whisk of a hand mixer until creamy. Whisk 300g of cream until stiff peaks form. Squeeze out the gelatine. Heat 150g of liquid cream in a saucepan and dissolve the gelatine in it. Stir the gelatine and cream into the cheese mixture. Fold in the cream. Sort the raspberries and carefully fold in 130g. Return the base to the springform pan and spread the cream cheese mixture on top. Chill for at least 2 hours. Shortly before serving, place a second piece of baking paper on the caramel and crush it with a rolling pin. Decorate the cheesecake with the caramel shavings and the remaining raspberries. Cut into 12 slices.