When Did Gerber Come Out With Blueberry Buckle

raspberry cheesecake with white chocolate

Viewed in the current "Every Day" - Booklet. But as I have since had white chocolate, which also could have left with a pure and an easily recognizable mark. Nice and fresh, not too sweet, perfect as the Sunday cake. ;-) 18er

for a spring form. (For a 26 "spring form the ingredients simply double)


ingredients for the dough.

100g flour
25g ground almonds
40g icing sugar
1 egg
60g cold butter
40g grated chocolate, dark chocolate


ingredients for the cream:

100g white chocolate
2 eggs
25g melted butter, lukewarm
150g cottage cheese, low fat
150g cream cheese, natural
60g sugar
1 tablespoon cornstarch
150g frozen raspberries
1 pinch salt


Preparation:

For the dough in the flour, almonds, powdered sugar, 1 egg and butter (cut into pieces) Knead with dough hook of the hand mixer. Ca. 30min wrapped in foil put cold.

the oven to 190 ° (170 ° fan) Preheat.

then about 2 / 3 of dough on a floured surface, roll out round (18cm diameter). In a greased and sprinkled with bread crumbs out springform pan and set with a fork several times. From the remaining dough forms a border of about 3cm high. Bake in oven for about 15 minutes. Sprinkle evenly with the grated chocolate.

break the white chocolate into pieces and melt gently over a hot water bath. Cool slightly.

separate the remaining eggs. The egg yolks, melted butter, Cottage cheese, cream cheese, 30g sugar and starch with an electric mixer to mix a creamy mass. Then stir in white chocolate. beat

In another bowl, then the egg whites with a pinch of salt to egg whites. The remaining 30g sugar them lightly and continue beating about 5 minutes. The egg white fold into the cream cheese.

Half of the mixture on the dough. distribute about half of the raspberries on it, then the remaining cream cheese spread on the raspberries. Top with the remaining raspberries.

Bake in oven at 160 ° for about 1 hour. The form can be quite cool.