John Myers
White Chocolat Cheesecake … with Raspberries …
The perfect white chocolat cheesecake … with raspberries … recipe with a picture and simple step-by-step instructions.
- 50 g Butter
- 120 g Shortbread
- 4 leaf Gelatin white
- 50 g Whipped cream
- 70 g Milka white chocolate
- 300 g Cream cheese
- 250 g Quark
- 2 tablespoon Sugar
- 100 g Whipped cream
- 0,5 packet Cream stiffener
- 1 packet Vanilla sugar
- 125 g Fresh raspberries
- 30 g Whipped cream
- 1 teaspoon Butter
- 40 g Milka white chocolate
- 1 teaspoon Cream stiffener
- 10 g Milka white chocolate
- 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.
- Line the bottom of a small springform pan (approx. 20 cm in diameter) with baking paper. Spread the biscuit mixture on the base and press firmly. Place in the fridge for about 30 minutes.
- 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.
- Mix the cream cheese with the quark and sugar until creamy. Stir in the chocolate cream. Whip the cream with the cream stabilizer and vanilla sugar until stiff and fold in.
- Wash and drain raspberries. Carefully pat dry with kitchen paper. Put 8 raspberries aside.
- 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).
- Bring the cream with butter to the boil briefly. Break the chocolate into pieces and dissolve in the cream. Let it cool down and chill overnight.
- The next day, carefully remove the cake from the mold. Remove the parchment paper from under the floor. Place the cake on a cake plate.
- 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.
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