White chocolate cheesecakes

Name: White chocolate cheesecakes
Cook time: 50 min
Total time: 1 h 50 min
Yield: 10
Ingredients: 4 Eggs (Gr. M); 100 g white chocolate; 100 g Double cream cheese (room temperature; e.g. "Exquisa"); 150 g frozen blackberries; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

All fives go hooch! Thanks to cream cheese, blackberries and egg, this cake is airy, light and juicy at the same time.

COOK TIME
50 mins

TOTAL TIME
110 mins

Ingredients

Servings: 10

4 Eggs (Gr. M)
100 g white chocolate
100 g Double cream cheese (room temperature; e.g. "Exquisa")
150 g frozen blackberries
1 TABLESPOON Icing sugar
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line the bottom of a springform pan (20 cm Ø) with baking paper. Separate the eggs. Put the egg white in a cool place. Break chocolate into pieces and melt in a hot water bath. Mix cream cheese and egg yolk. Add liquid chocolate while stirring.
2
Beat the egg white until stiff and fold into the cheese mixture in 3 portions. Fold in frozen blackberries. Pour into the mould and smooth down. Bake in a hot oven for about 30 minutes. After approx. 15 minutes reduce the oven temperature (electric oven: 150 °C/circulating air: 130 °C/gas: see manufacturer).
3
After the end of the baking time, let the cake rest in the switched off oven for about 15 minutes, then remove it and let it cool down completely. Dust with icing sugar.