Cheesecake with raspberry puree

Name: Cheesecake with raspberry puree
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 250 g frozen raspberries; 50 g Butter; 150 g Butter biscuits; 300 g Sugar; 600 g Double cream cream cheese; 100 g ripened cream; 2 Eggs (size M); 1 package Vanillin sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

250 g frozen raspberries
50 g Butter
150 g Butter biscuits
300 g Sugar
600 g Double cream cream cheese
100 g ripened cream
2 Eggs (size M)
1 package Vanillin sugar

Directions

1
Defrost raspberries at room temperature. Melt butter. Grind the biscuits finely in the universal chopper and mix with the butter. Spread them on the bottom of a springform pan (22 cm Ø), pressing lightly
2
Pass the raspberries through a sieve. Bring raspberry puree and 50 g sugar to the boil and boil down for about 5 minutes
3
Cream cheese, sour cream, eggs, 250 g sugar and vanillin sugar with the whisks of the hand mixer. Spread the cheese mixture on the biscuit base and smooth it down. Spread the raspberry mixture over the cheese mixture
4
Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 20 minutes. Reduce the temperature (electric oven: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) and bake for another 1 1/2 hours. Leave the cake to cool in the switched off oven and put it in a cool place for at least 1 hour (better over night)
5
waiting time approx. 3 hours