Cheesecake with Ice Cream, Chocolate and Raspberry Sauce
Prep Time20 minutes mins
Cook Time1 hour hr 55 minutes mins
Total Time2 hours hrs 15 minutes mins
Servings: 5 people
For the white chocolate ice cream:
- 150 g Chocolate white
- 150 g Cream
- 150 g Milk
- 15 g Sugar
- 4 Pc. Egg yolk
For the dark chocolate earth:
- 80 g Butter
- 60 g Sugar
- 100 g Flour
- 30 g Cocoa
- Salt
- 5 g Baking powder
For the shortbread (cheesecake base):
- 1 Pc. Egg
- 200 g Flour
- 100 g Powdered sugar
- 0,5 packet Vanilla sugar
- 0,5 packet Baking powder
- 150 g Butter
- Lemon zest
For the cheesecake filling:
- 500 g Cream cheese
- 100 ml Cream
- 150 g Sugar
- 3 Pc. Eggs
- 1 Pc. Egg yolk
- 20 g Flour
- 40 ml Cream
For the raspberry sauce:
- 150 g Raspberries
- 50 g Powdered sugar
- Lemon juice
Cheesecake:
For the cheesecake, first bake the shortbread, which will later become the bottom. To do this, simply put all the ingredients (except for 50g butter - we'll need that later) in a bowl and knead together.
Roll out on a baking sheet about 5 mm high and bake in the oven at 200 ° C for 20 minutes. Then let cool down completely. Then crumble the biscuit in a bowl, melt the remaining 50g butter and stir into the biscuit crumbs with a little salt.
Put the crumbs in a mold and press firmly with a flat object (e.g. glass bottom) so that the mold is covered with about 3-4 mm of soil everywhere. For the filling, simply mix all the ingredients together, stir well and place on the biscuit base. Then bake the cake in a water bath at 150 ° C for 70 minutes.
Ice:
For the ice cream, melt the white chocolate together with the milk over the water bath. Beat the sugar and egg yolks in another bowl until lightly creamy.
Then stir both components together, add the cream and heat over the water bath again to approx. 70 degrees, stirring constantly. Let the mixture cool down and pour it into the ice cream machine while it is cold.
Serving: 100g | Calories: 364kcal | Carbohydrates: 34.1g | Protein: 5.4g | Fat: 22.9g