Toffee-raspberry cheesecake

Name: Toffee-raspberry cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Chocolate toffee sweets; 200 g soft butter or margarine; 350 g Sugar; 1 package Vanillin sugar; 3 Eggs (size M); 200 g Flour; 2 TEASPOONS Baking Powder; 75 ml Milk; 200 g Raspberries; 3 sheets Gelatine; 400 g Double cream cream cheese; 450 g Whipped cream; baking paper; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Chocolate toffee sweets
200 g soft butter or margarine
350 g Sugar
1 package Vanillin sugar
3 Eggs (size M)
200 g Flour
2 TEASPOONS Baking Powder
75 ml Milk
200 g Raspberries
3 sheets Gelatine
400 g Double cream cream cheese
450 g Whipped cream
baking paper
7-10 Tbsp Grease

Directions

1
Cut toffee candies roughly into pieces. Cream fat, 150 g sugar and vanilla sugar with the whisk of the hand mixer. Stir in eggs one after the other. Mix flour and baking powder and stir into the mixture alternately with the milk. Fold in toffee sweets. Line the bottom of a square springform pan (23 x 23 cm) with baking paper and grease the edges.
2
Pour the dough into the form. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Caramelise 100 g sugar in a small pot at medium heat. As soon as the caramel is golden brown, pour a thin layer of sugar onto a piece of baking paper and allow to set. Take the cake out of the oven and remove from the tin after about 15 minutes. Let it cool down on a cake rack. After about 20 minutes, soak the gelatine in cold water. Cream cream cheese and sugar with the whisk of the hand mixer. Whip 300 g cream until stiff. Squeeze the gelatine. Heat 150 g liquid cream in a saucepan, dissolve the gelatine in it. Stir the gelatine cream into the cheese mixture.
3
Cream cream cheese and sugar with the whisk of the hand mixer. Whip 300 g cream until stiff. Squeeze the gelatine. Heat 150 g liquid cream in a saucepan, dissolve the gelatine in it. Stir the gelatine cream into the cheese mixture. Fold in the cream. Select the raspberries and carefully fold in 130 g. Put the base back into the springform pan and spread the cream cheese mixture on top. Chill for at least 2 hours. Shortly before serving, place a 2nd piece of baking paper on the caramel and chop with the cake roll. Decorate the cheesecake with the caramel slivers and the rest of the raspberries. Cut into 12 pieces
4
Select the raspberries and carefully fold in 130 g. Put the base back into the springform pan and spread the cream cheese mixture on top. Chill for at least 2 hours. Shortly before serving, place a 2nd piece of baking paper on the caramel and chop with the cake roll. Decorate the cheesecake with the caramel slivers and the rest of the raspberries. Cut into 12 pieces