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Baked Raspberry Cream Cheese Cake

Recipe author: EAT SMARTER
Baked Raspberry Cream Cheese Cake
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1145
calories
Calories
1 hr 15 min.
Preparation
3 h. 15 min.
Ready in
moderate
Difficulty

Ingredients

for 4 small cheesecakes
For the base
1 ¼ cups
½ cup
butter (diced)
¼ cup
1
egg yolk (beaten)
For the filling
7 ounces
1 ½ cups
2
2 tablespoons
1 teaspoon
For the topping
2 ½ cups
2 tablespoons
3 tablespoons
1 handful
2 tablespoons
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Kitchen utensils

1 Pot mit Deckel, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Bowl, 1 Teaspoon, 1 kleiner Whisk, 1 Fork, 1 Large knife, 1 Salad server, 1 Small bowl, 1 deep bowl, 1 Immersion blender, 1 Non-stick pan, 1 Slotted spatula

Preparation steps

Step 1/10
Heat the oven to 160°C (140° fan) 325°F gas 3. Line a large baking tray with non-stick baking paper.
Step 2/10
For the base: put all the ingredients into a mixing bowl, chop with a knife and then knead to a smooth dough.
Step 3/10
Divide into 4 portions, roll each portion into a ball and roll out to 8 cm|3" circles. Place on the baking tray and put an 8 cm metal cake ring around each circle. Press the dough in firmly at the edge.
Step 4/10
For the filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
Step 5/10
Quickly beat the remaining filling ingredients together until smooth, then stir in the melted chocolate.
Step 6/10
Spread the filling evenly on the 4 bases and bake for 30-40 minutes until just set. Cover with foil if they are browning too quickly. Turn off the oven and leave the cakes in the oven to cool.
Step 7/10
Chill the cakes for at least 2 hours in the refrigerator, until completely cold.
Step 8/10
For the topping: puree the raspberries and push through a sieve into a pan. Stir in the sugar and cornflour and briefly bring to a boil, stirring constantly. Set aside to cool slightly.
Step 9/10
Place each cake, still in its cake ring, on a serving plate. Spread the raspberry glaze on the surface, then carefully loosen and remove the cake ring.
Step 10/10
Decorate the surface with fresh raspberries and serve lightly dusted with icing sugar.