White Chocolate Cheesecake

Ingredients for 1 servings:

• 120 g biscuit(s) (chocolate biscuits), crumbled
• 60 g butter, melted
• 285 g raspberries, frozen
• 25 g sugar
• 1 tbsp cornstarch
• 120 ml water
• 350 g white chocolate, chopped, melted
• 125 ml cream and milk, mixed in equal parts
• 675 g cream cheese, room temperature
• 100 g sugar
• 3 eggs
• 1 tbsp butter vanilla flavoring or vanilla extract

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

marbled with raspberries, for 12 pieces

Mix the cookie crumbs and butter and press into a greased springform pan (22 cm diameter) to form the base. Bring the raspberries, sugar, cornstarch, and water to a boil in a saucepan, then simmer for a further 5 minutes. When the sauce is thick, pass it through a sieve to remove the seeds. Mix the melted chocolate with the milk and cream mixture. Beat the cream cheese and sugar until creamy. Beat in the eggs one at a time. Stir in the vanilla and the chocolate-milk-cream mixture. Pour half of the cream cheese mixture into the pan and spread 3 tablespoons of the raspberry sauce on top. Pour the remaining cream cheese mixture on top and spread with another 3 tablespoons of the raspberry sauce. Swirl the mixture with the tip of a knife or fork to create a marbled effect. Bake in a preheated oven at 170°C for approx. 60-70 minutes. Let it cool in the oven for approx. 30 minutes. Then refrigerate and serve with the remaining sauce.