Baking · Finnish
Cheesecake without gelatine
A delicious cheesecake that sets with the help of white chocolate. The tartness of the raspberries complements the sweet filling, making the cake an easy and fresh option for the dessert table.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Take the cream cheese out to reach room temperature. Finely crush the biscuits using a food processor or a hand blender chopper attachment. Melt the butter and add it, slightly cooled, to the crumbs.
- 2
Line the bottom of a springform cake tin (⌀ 20 cm) with baking paper. Press the biscuit-butter mixture onto the bottom of the tin with a spoon. Place the tin in the fridge for a moment to let the base harden.
- 3
Heat the frozen raspberries in a saucepan, stirring constantly. Let boil for 2 minutes. Cool and puree (strain) the raspberries if desired. (Press the raspberry pulp through a sieve with a spoon so that the seeds remain in the sieve.)
- 4
Melt the white chocolate over low heat in the microwave (350 W for about 30 seconds at a time, stirring in between) or in a double boiler.
- 5
Whip the cream and season with vanilla sugar. Whisk in the room-temperature cream cheese, melted white chocolate, and the (strained) raspberries. Mix until smooth.
- 6
Pour the mixture into the tin. Place fresh raspberries evenly on top of the cake, press them into the filling, and smooth the surface with a spatula. Let set in the fridge for at least 4 hours or overnight.
- 7
Release the cake from the tin and transfer it to a serving platter. Garnish with fresh raspberries and chopped white chocolate.