baked cheesecake with white chocolate and raspberry with Thermomix

Preparation of baked cheesecake with white chocolate and raspberry with Thermomix

1. Lightly butter a 20 cm cake pan and line the base with baking paper.
2. Cover the outside with two layers of aluminum foil to seal.
3. Preheat the oven to 180 ° C.
4. For the base
5. Melt the butter for
6. 2 minutes / 90˚C / Speed ​​2.
7. Add the biscuits and mix for
8. 5 seconds / Speed ​​8.
9. Press into the base of the tin with the back of the spoon and bake at 180°C for 10 minutes.
10. For the cheese cake
11. chop the chocolate
12. 5 seconds / Speed ​​8.
13. Melt the white chocolate for
14. 2 minutes / 90˚C / Speed ​​2.
15. Add the cream cheese, cornmeal, and sugar and mix for
16. 30 seconds / Speed ​​6.
17. Scrape down the sides.
18. While the blades are running, add the eggs one at a time to more than
19. 1 minute / speed 3.
20. Add lemon juice, vanilla essence, salt and sour cream and mix for
21. 20 seconds / Speed ​​6.
22. Scrape the sides down and mix for others
23. 15 seconds / Speed ​​6.
24. Pour the cheesecake mix into the tin.
25. Sprinkle with half the raspberries and toss with a knife.
26. Place the cake tin in a roasting pan and surround with 3 cm of hot water. bake for 45 min at 180 °C.
27. Turn off the oven and, without opening the door, let it rest for 1 hour.
28. Refrigerate overnight.
29. Top with remaining raspberries