Cheesecake and white chocolate with raspberry baked with Thermomix

Preparation of cheesecake and white chocolate with raspberry baked with Thermomix

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