RASPBERRY CHEESECAKE with white chocolate
The luscious creaminess of the cheesecake perfectly complements the tartness of fresh raspberries, creating a symphony of flavors that dance on your taste buds. As you take a heavenly bite, the smooth white chocolate swirls through each layer, adding a decadent sweetness that elevates this dessert to a true culinary masterpiece.
Ingredients (form 9 x 22cm)
Bottom
– 2 gluten-free wafers
– 50g white chocolate without sugar
Cheesecake layer
– 500g of ricotta cheese
– 250g fresh/frozen raspberries
– 150g of Greek yogurt
– 75g white chocolate without sugar
– 50g of cream/strawberry protein supplement – mine from
– 25g of erythritol
– 15g of gelatin dissolved in 75ml of hot water
Top
– 50g white chocolate without sugar
– a tablespoon of coconut milk/milk
Preparation:
➡️ Bottom
1) Melt the chocolate in a water bath. Cut out two equal tops from the wafers to fit the form – mine is 9x22cm, lined with foil.
2) Place the wafers on the bottom and fill them with white chocolate. Press it down and put it in the freezer.
➡️ Cheesecake layer
1) Melt the white chocolate in a water bath and let it cool. Dissolve the gelatin and cool.
2) Place the yogurt, raspberries, conditioner and sweetener in a higher container. Blend for 3-4 minutes – try to aerate the mass as much as possible.
3) Place the ricotta cheese in the mixer bowl and mix for about a minute at medium speed. Add the raspberry mixture and mix until combined. Finally, reduce the speed and add the cooled white chocolate and gelatin – mix for a while.
4) Pour the prepared mass into the mold and put it in the freezer for an hour. Remove the well-chilled cake from the tin and cut off the uneven sides.
➡️ Topping
1) Melt the chocolate with a little milk over low heat in a water bath.
2) Pour the slightly cooled icing over the cake.
