There are thousands of cheesecake recipes. You can find them with chocolate, with fruit, plain, etc. The recipe here combines white chocolate with a homemade raspberry sauce, a simply divine combination!
Prep Time: 1 hour
Rest Time: 30 minutes
Baking Time: 1 hour at 320°F (160°C)
Difficulty: easy
For: a 9-inch (24 cm) diameter springform pan
For the raspberry sauce
For the biscuit base
For the filling
Line the bottom of the pan with baking paper and grease the edges.
Prepare the raspberry sauce: in a saucepan, bring the raspberries and sugar to the boil, covered. Simmer for about ten minutes. Remove from the heat and allow to cool. Pour the raspberry coulis into a round piping bag with a diameter of about 0.15 inches (4 mm). Set aside.
Prepare the biscuit base: mix the flour, sugar and salt in a food processor. Add the butter and egg and process quickly to a soft dough, without kneading. If the dough is too crumbly, add cold water, one spoonful at a time.
Place the dough in the pan, flatten it, cover it and put it in the fridge for 30 minutes.
Prepare the filling: melt the chocolate with the cream in a bain-marie, mix until smooth and set aside.
Preheat the oven to 320°F (160°C).
Whip the eggs, sugar and vanilla sugar in a food processor for about 5 minutes until fluffy.
Add the cream cheese, plain yogurt and lemon juice and mix.
Using a rubber spatula, fold in the chocolate mixture and spread it over the biscuit base.
With the raspberry sauce, make spirals in different places.
WithUsing the handle of a wooden spoon, work the raspberry sauce into the cheesecake.
Bake for about 1 hour at 320°F (160°C). Remove from the oven and allow to cool.
Remove the edge of the pan and slide the cheesecake onto a wire rack. Allow to cool completely.
The raspberry-white chocolate combination is divine!
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