Desserts

Cheesecake and white chocolate with raspberry baked with Thermomix

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Cheesecake and white chocolate with raspberry baked with Thermomix

We love the cakes and much more the cheese cakes, we have already seen many ways to make them and here we bring you one more, delicious.

Ingredients For Cheesecake and white chocolate with raspberry baked with Thermomix

Cheesecake and white chocolate with raspberry baked with Thermomix

Cheesecake and white chocolate with raspberry baked with Thermomix

Base:
60 g of butter
120 g of butter cookies

Cheese filling:
250 g of white chocolate
350 g of cream cheese
1 tablespoon corn flour
50 g of sugar
3 large eggs
40 g of lemon juice (1-2 lemons)
1½ teaspoon vanilla essence
¼ teaspoon of salt
500 g of sour cream
300g of raspberries

Preparation of the cheese cake and white chocolate with raspberry baked with Thermomix

Lightly grease a 20 cm spring-shaped cake tin and line the base with baking paper. Cover the outside with two layers of aluminum foil to seal.
Preheat the oven to 180 ° C.

For the base
Melt the butter during
2 minutes / 90˚C / Speed ​​2.

Add the cookies and mix during
5 seconds / Speed ​​8.

Press on the base of the can with the back of the spoon and bake at 180 ° C for 10 minutes.

For the cheesecake
Chop chocolate by
5 seconds / Speed ​​8.

Melt the white chocolate during
2 minutes / 90˚C / Speed ​​2.

Add the cream cheese, cornmeal and sugar and mix during
30 seconds / speed 6.

Scrape the sides down. While the blades are running, add the eggs one at a time to more than
1 minute / Speed ​​3.

Add the lemon juice, the vanilla essence, the salt and the sour cream and mix during
20 seconds / Speed ​​6.

Scrape the sides down and mix by others
15 seconds / Speed ​​6.

Pour the cheese mixture into the can. Sprinkle with half the raspberries and stir with a knife.

Place the cake mold in a roasting tin and surround with 3 cm of hot water. Bake for 45 minutes at 180 ° C.

Turn off the oven and without opening the door, let stand for 1 hour. Refrigerate overnight.

Top with the remaining raspberries. Serves 12-16. Keep refrigerated for 3-4 days.

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