Raspberry cheesecake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Spread the bottom of a springform pan (26 cm Ø) thinly with oil. Melt butter. Grind almonds and biscuits finely in the universal chopper. Stir in butter and 3 tbsp. sugar. Press the mixture evenly onto the bottom of the mould. Place the mould in a cool place for about 30 minutes.

2. 2

   Raspberries selected. Puree 350 g raspberries with 2-3 tbsp. water and pass through a sieve (should give approx. 250 ml puree). Soak gelatine in cold water. Mix quark, vanillin sugar, raspberry puree and 100 g sugar. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill until it begins to gel. Whip 300 g cream until stiff and fold in. Spread the cream on the base

3. 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. Allow the chocolate mixture to cool for 15-20 minutes (or until it thickens)

4. 4

   Remove the cake from the mould and place it on a serving dish. Place the chocolate on the cake, leaving some space around the edge. Chill the cake for about 1 hour or until the chocolate has set. Whip 150 g of cream until stiff, allowing the cream firmer to trickle in. Pour the cream onto the chocolate, refrigerate for another 20 minutes. Decorate with remaining raspberries, lemon spiral and mint leaves

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
370 kcal

CARBS
25 g

FATS
26 g

PROTEINS
7 g