Ingredients
Hint:
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
kochen@bettybossi.ch
Berries
Mixture
Chocolate
Glaze
Utensils
One loaf tin (approx. 25 cm), fully lined with baking paper
How it's done
Berries
Place the berries in a pan along with all the other ingredients up to and including the honey, mix, bring to the boil. Reduce the heat, simmer for approx. 3 mins., transfer to the prepared dish.
Mixture
Place the yoghurt and all the other ingredients in a bowl, mix well.
Chocolate
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Remove the pan from the heat, melt the chocolate, stir until smooth, add to the mixture, mix well, spread on top of the berries.
To bake
Approx. 55 mins. in the centre of an oven preheated to 180 °C. Switch off the oven, leave to cool for approx. 30 mins. with the door slightly ajar. Take the cheesecake out of the oven, remove from the tin and place on a rack to cool.
Glaze
Melt the bag of cake icing in hot water. Cut open the bag, pour the chocolate into a small bowl, pour it over the cheesecake, allow to set.
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