White Chocolate Raspberry Cheesecake

Ingredients for 1 servings:

• 750 g raspberries, fresh or frozen
• 250 ml water
• 4 tbsp sugar
• 2 tbsp cornstarch
• 2 rolls of Oreo cookies
• 120 g butter
• 300 g white chocolate
• 100 ml cream
• 100 ml milk
• 5 packs of Philadelphia
• 170 g sugar
• 1 tbsp, heaped flour
• 5 eggs
• 1 vanilla pod(s), including the pulp
• 1 shot of vanilla essence
• 1 dash of lime juice

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 55 minutes; Total time approx. 9 hours 35 minutes

First, separate the Oreo cookies from their cream filling. Set the filling aside for later. Crush the cookies into fine crumbs and mix with the melted butter. Grease a 26-28 cm springform pan and line it with baking paper. Press the cookie-butter mixture firmly into the bottom of the pan with your hands, then refrigerate the pan. Now, in a saucepan, bring the raspberries, 4 tablespoons of sugar, water, and cornstarch to a boil and cook for about 5 minutes, stirring continuously. Once the mixture has thickened, press it through a sieve to remove the seeds. Don’t be surprised if the remaining sauce suddenly seems very small. You can add a little more sugar or lime juice to taste. Preheat the oven to 180°C (top/bottom heat). Melt the white chocolate in a double boiler and mix it with the milk, cream, and Oreo filling until smooth. Let stand in the double boiler until needed. In a food processor and large mixing bowl, beat the cream cheese with 170g of sugar on medium speed. Add the flour. Then reduce the speed to low and beat in each egg one at a time. Now beat in the vanilla seeds, vanilla essence, and chocolate mixture. Take the springform pan out of the refrigerator and fill it with half of the cream cheese mixture. Spread about 5 tablespoons of the raspberry sauce on top and fold in lightly if necessary. Then carefully pour the rest of the cream over it and spread another 5 tablespoons of raspberry sauce on top. You can now create beautiful marble-like patterns with a sharp knife. Carefully place the cake on a middle rack in the oven and bake for about 55 minutes at 180°C. It is best to place baking paper or a drip guard under the springform pan to prevent any butter from dripping onto the oven floor. After baking, let the cake cool completely and then cover with plastic wrap and place in the refrigerator for about 8 hours. To serve, use the remaining raspberry sauce to create a beautiful pattern on the cake plates and place the cake on top straight from the refrigerator.