Ingredients
Scale
- 200 g Butterkekse
- 100 g Butter
- 400 g Frischkäse
- 200 g weiße Schokolade
- 100 g Zucker
- 2 Eier
- 200 g saure Sahne
- 150 g Himbeeren
Instructions
- Crush the butter cookies in a bowl. If you have a cookie crusher, use that! Otherwise, it can work in a freezer bag with a rolling pin.
- Melt the butter in a pot and mix it with the cookie crumbs to create a sandy texture.
- Spread the cookie mixture evenly on the bottom of a springform pan and press it down firmly.
- Melt the white chocolate in a water bath or microwave and let it cool slightly.
- Beat the cream cheese and sugar together in a large bowl until creamy.
- Add the eggs one at a time, mixing well after each addition. Then add the sour cream and mix everything together.
- Pour the melted chocolate into the mixture and mix until smooth.
- Gently fold in the raspberries, being careful if you want to keep some whole.
- Pour the filling into the springform pan and bake at 160°C for 40-50 minutes. It should still wobble slightly in the center.
- Let the cheesecake cool, then refrigerate for at least four hours.
Notes
Fresh raspberries should be washed and dried well to prevent moisture from affecting the texture. Allow cream cheese and eggs to come to room temperature for a smoother mixture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg