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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
Bring the raspberries and sugar to the boil in a covered pan. Reduce the heat, simmer for approx. 5 mins. Pass the mixture through a sieve, return to the pan, reduce for a further 5 mins., leave to cool. Transfer the raspberry sauce to a piping bag with a round nozzle (approx. 4 mm).
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Transfer the dough to the prepared tin, press down, cover and chill for approx. 30 mins.
Melt the chocolate and cream in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, set aside. Using the whisk on a hand mixer, beat the eggs, sugar and vanilla sugar for approx. 5 mins. until light and fluffy. Stir in the cream cheese and lemon juice. Fold in the chocolate mixture using a rubber spatula, spread over the base.
Pipe dots of raspberry sauce on to the cheesecake mixture in a spiral design. Drag a wooden skewer through the middle of the dots to create hearts.
Approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove and allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.
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