Raspberry Cheesecake

Name: Raspberry Cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 100 g Butter biscuits; 50 g Butter; 125–150 g Raspberries; 4 sheets Gelatine; 150 g Low-fat curd; 3 TABLESPOONS Sugar; 300 g Whipped cream; 100 g Dark chocolate; 6 Mint leaves to decorate; 7-10 Tbsp Aluminium foil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

100 g Butter biscuits
50 g Butter
125–150 g Raspberries
4 sheets Gelatine
150 g Low-fat curd
3 TABLESPOONS Sugar
300 g Whipped cream
100 g Dark chocolate
6 Mint leaves to decorate
7-10 Tbsp Aluminium foil

Directions

1
Finely grind the biscuits in the universal chopper. Melt butter. Mix the biscuits and butter. Wrap 6 appetizer rings (6 cm Ø) tightly with aluminium foil on the underside, place 1 heaped tbsp. biscuit crumbs in each ring, press firmly, chill for approx. 30 minutes
2
In the meantime, pick the raspberries. Set aside 6 beautiful ones for decoration. Puree the remaining raspberries with 1 tbsp. water and pass through a sieve. Soak the gelatine in cold water. Mix quark, raspberry puree and sugar. Squeeze the gelatine and dissolve. Stir in 1 tbsp. cream, then stir into the rest of the cream and chill until the cream begins to gel. Beat 200 g cream until stiff and fold in. Spread the cream into the moulds, chill for approx. 2 hours
3
Bring 100 g cream to the boil, let it cool down for about 2 minutes. Chop the chocolate, pour hot cream over it in a bowl, stir until the chocolate has melted. Leave the chocolate mixture to cool for 15-20 minutes, or until it is thick
4
Remove the foil from the rings. Remove the tartlets from the rings and place them on a cake plate. Cover the tartlets with thick chocolate, leaving the sides slightly free. Chill the tartlets for about 1 hour. Decorate with remaining raspberries and mint leaves
5
waiting time approx. 3 hours