White Chocolate Cheesecake with goat's cheese and raspberries

Ingredients for 1 servings:

• 100 g wholemeal butter biscuits
• 50 g butter
• 300 g raspberries
• 250 g ricotta
• 150 g goat’s cheese
• 50 g powdered sugar
• 100 g white chocolate, finely chopped
• possibly grease for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours 30 minutes; Total time approx. 5 hours

without baking, for a small springform pan

Place the cookies in a freezer bag, seal tightly, and crush well with a rolling pin. Line an 18cm springform pan with baking paper or grease it. Pour the cookie crumbs into the pan. Melt the butter, for example, in a microwave, and pour it over the cookie crumbs. Mix well by hand and then press it flat to form a base without a rim. Chill in the refrigerator to set the base. Melt the finely chopped chocolate either in a double boiler or in the microwave (checking and stirring every 10-20 seconds to prevent the chocolate from burning) and let it cool slightly. Meanwhile, mix the ricotta, goat’s cheese, and powdered sugar with a mixer. Then stir in the melted chocolate. Add approximately 200-250g of the raspberries to the base, leaving the rest for decoration. Carefully spread the cream over the raspberries and place the remaining raspberries on top of the cake as decoration. You can also sprinkle white chocolate shavings on top. Let it set in the refrigerator for 4 hours and serve chilled.