Raspberry heart cheesecake

Raspberry heart cheesecake

Total: 2 hr 30 Min. | Active: 1 hr
Nutritional value / piece: 449 kcal
, Fat: 27 g
, Carbohydrate: 44 g
, Protein: 8 g


12 pieces


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

Raspberry sauce

250g frozen raspberries
4tbsp sugar


250g white flour
75g sugar
¼tsp salt
125g butter, cut into pieces, cold
1 fresh egg, beaten


200g white chocolate, finely chopped
½dl full cream
2 eggs
75g sugar
1parcel vanilla sugar
400g cream cheese (e.g. Philadelphia)
1tsp lemon juice
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One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

How it's done

Raspberry sauce

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.

To decorate

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.

To bake

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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