🍰 Raspberry cheesecake with white chocolate

Name: Raspberry cheesecake with white chocolate
Total time: 40 min
Yield: 4 servings
Ingredients: 200 g butter cookies (whole grain); 100 g butter (liquid); 500 g raspberries; 300 g chocolate (white); 1 vanilla pod(s); 500 g cream cheese; 300 g quark; 50 g powdered sugar; to taste chocolate shavings (white, for decorating)

685 kcal · 40 min · 4 servings

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Ingredients

200 g butter cookies (whole grain)
100 g butter (liquid)
500 g raspberries
300 g chocolate (white)
1 vanilla pod(s)
500 g cream cheese
300 g quark
50 g powdered sugar
to taste chocolate shavings (white, for decorating)

Instructions

1. Place the butter cookies in a freezer bag and crush them into fine crumbs using a rolling pin. Mix the crumbs with the melted butter, press the mixture firmly into the bottom of a 26-centimeter springform pan, and place the pan in the refrigerator for a while.
2. Chop the white chocolate finely, melt it over a bowl of hot water, and then let the chocolate cool down to lukewarm temperature.
3. Cut the vanilla pod lengthwise and scrape out the tiny seeds. Whisk the vanilla seeds together with cream cheese, quark (a type of fresh curd cheese), powdered sugar, and the lukewarm melted chocolate until smooth.
4. Take the springform pan out of the refrigerator and distribute the raspberries evenly over the cookie base. Pour the cream cheese mixture over the top and smooth it out. Cover the pan with plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight.
5. Carefully release the cake from the springform pan before serving and decorate it as you like with white chocolate shavings or a few fresh raspberries.

Nutrition per serving

kcal: 685
Protein: 13 g · Fett/Fat: 38 g · Carbs: 72 g