Goat cheese cake with raspberry sauce

Name: Goat cheese cake with raspberry sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g Amarettini; 100 g Butter; 1 Organic Lemon; 250 g Fresh goat cheese; 100 g Schmand; 80 g + 30 g icing sugar; 3 Egg yolk (Gr. M); 1 heaped Tsp cornstarch; 300 g frozen raspberries; 7-10 Tbsp Freezer bag; 7-10 Tbsp high casserole dish

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

100 g Amarettini
100 g Butter
1 Organic Lemon
250 g Fresh goat cheese
100 g Schmand
80 g + 30 g icing sugar
3 Egg yolk (Gr. M)
1 heaped Tsp cornstarch
300 g frozen raspberries
7-10 Tbsp Freezer bag
7-10 Tbsp high casserole dish

Directions

1
Put the Amarettini in a freezer bag, seal it and crumble it with a cake roll. Melt the butter. Mix the crumbs with the liquid butter. Spread the crumb mixture evenly on the glasses (6 ovenproof jars; 160 ml each) and press down lightly with a spoon as a base
2
For the cream, wash the lemon hot, dab dry and rub the peel. Mix with goat's cream cheese, sour cream, 80 g icing sugar, egg yolk and starch to a smooth mixture. Spread on the amarettine crumbs
3
Place the ramekins in a high casserole dish. Pour so much hot water into the casserole dish that the ramekins to 3⁄4 are in the water. Place in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle rack for 35-40 minutes. Then remove the ramekins from the water bath and let them cool down. Cover and chill for at least 2 hours.
4
In the meantime, thaw the raspberries for the sauce. Then puree with 30 g icing sugar and pass through a fine sieve. Spread the raspberry sauce on the cheese cakes
5
waiting time approx. 2 hours