Raspberry White Chocolate Cheesecake – Vol.1 – The Classic

Ingredients for the crust:

2 Cups Biscuit crumbs (Haferkekse)
1 Stick of Butter (ca.100g)

Ingredients for the filling:

800g Philadelphia Cream cheese (full fat version)
2/3 Cup Sugar
1 Sachet Vanilla Sugar
3 eggs
1.5 Cups White Chocolate pieces
2 Cups fresh or frozen Raspberries
2 Tsp. Sugar
water

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Prepare the springform pan by rapping the outside with aluminum foil, so that no water leaks into it while baking.

Prepare the Raspberry sauce: Use a little sauce pan and Heat up the Raspberries with a few Tbsp. of Water and the 2 Tsp. of Sugar. Cook the Raspberries for about 5 minutes. Then remove from the heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside until cold.

Preheat the oven to 320F (160°C)

Prepare the crust by either putting the biscuits in a plastic bag and crush them to little crumbs or put them into a food processor. Then you melt down the butter and mix the biscuit crumbs with the butter. Press the crust equally on the bottom of the spring form.
Put the springform with the crust in the fridge for at least 20 minutes.

In the main time you can prepare the filling:

Melt the White chocolate over hot water or poor the hot water of the chocolate, wait a few minutes and poor off the water. Mix the melted chocolate right away with the cream cheese, sugar and vanilla sugar. Then mix the eggs one by one well into the mixture.

Fill 2/3 of the mixture into the springform.

Then poor 2/3 of the sauce on top and swirl the Cheesecake with a fork. Then cover it with the rest of the white Cheesecake mix. Jiggle the springform to even out the top.

For the “Hearts”
Then make little Raspberry sauce drops with a pipette. Start in the middle and get bigger. Use a toothpick, start in the middle and run through the drops for the heart effect.

Put the springform in a high tin and fill the tin with water. I do it so the top of the cake won’t be dry and crack. Put the tin with the springform in the middle of the oven.

Bake the cheesecake for 1 hour. Then take the form out of the tin and let it cool on room temperature.
When it cooled down, cover it with plastic wrap and put it in the fridge for at least 6 hours or over night.

As my Raspberry Hearts didn’t come out exactly how I wanted, I also used some sugar hearts for the decoration.

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