What would you like to cook?
The original recipe with guaranteed success is for 12 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
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.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
This cookbook already exists.
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?