White Chocolate Cheesecake with Raspberry Glaze

Ingredients

• 150 g flour
• 100 g butter
• 50 g sugar
• 1 egg yolk
• 200 g white chocolate
• 350 g Low-fat Quark
• 2 Eggs
• 2 tbsp Cornstarch
• 1 pack Bourbon vanilla sugar
• 300 g frozen raspberries
• 2 tbsp Cornstarch
• 3 tbsp sugar
• a handful fresh raspberries
• 2 tbsp powdered sugar

Instructions

1. 1.

   Preheat the oven to 160°C fan. Put all dough ingredients in a bowl and chop with a knife until smooth, knead into a dough, divide into four parts, roll each into balls and then roll out to circles about 8 cm diameter. Place on parchment paper on a baking tray and press each circle around an 8 cm stainless steel ring, pressing the dough firmly at the edge.

2. 2.

   Melt the chocolate over a double boiler for the filling.

3. 3.

   Briefly whisk the remaining filling ingredients with a whisk or spoon, then stir in the melted chocolate.

4. 4.

   Spread the filling onto the four bases, smooth it out, and bake the cake for about 30-40 minutes. If needed cover with foil.

5. 5.

   Let the cake rest briefly in the oven, then chill in the refrigerator for at least two hours until fully cooled.

6. 6.

   Puree the raspberries finely and strain through a sieve, whisk in cornstarch and sugar until smooth, bring to a boil while stirring constantly once, set aside and let cool slightly.

7. 7.

   Place each ring on a plate, spread raspberry glaze over the surface, carefully remove and discard the rings. Garnish with fresh raspberries and dust with powdered sugar before serving.