Raspberry cheesecake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put deep-frozen raspberries in a bowl and defrost for about 1 1/2 hours. Lightly oil the bottom of a springform pan (26 cm Ø). Coarsely chop the whole chocolate coating and melt it over a warm water bath. Mix almonds and cornflakes in a bowl. Add the liquid chocolate coating and stir well. Press the mixture into the mould as a base and chill for approx. 1 hour

2. 2

   Soak gelatine in cold water. Whip cream until stiff and chill. Mix mascarpone, quark, 125 g sugar and vanillin sugar. Squeeze the gelatine and dissolve in a saucepan over low heat. Stir in 1-2 tbsp. mascarpone cream, then stir the gelatine mixture into the remaining cream. Fold in the cream. Drain the raspberries. Fold half of the raspberries into the cream. Pour the cream onto the crossiboden, smooth it down and chill the cake for at least 4 hours (or overnight)

3. 3

   Puree the remaining raspberries with the collected raspberry juice, pass through a sieve and mix with 2 tablespoons of sugar. Boil up 2/3 of the raspberry puree in a pot. Mix the rest of the puree with the starch. Stir into the boiling puree and simmer for about 1 minute while stirring. Let it cool down

4. 4

   Fresh raspberries selected. Remove the cake from the tin and lift it onto a cake plate. Spread the raspberries over the cake and cover with the raspberry sauce. Dust with icing sugar as desired

5. 5

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
390 kcal

CARBS
29 g

FATS
25 g

PROTEINS
9 g