Cheesecake with white chocolate and raspberries

Name: cheesecake with white chocolate and raspberries
Total time: 35 min
Yield: 6
Ingredients: 125 gram bastogne cake crumbled; 25 gram hazelnut finely chopped; 60 gram butter molten; 600 gram White chocolate in pieces; 250 milliliters whipped cream; 250 gram cottage cheese; 250 gram mascarpone; 100 gram white caster sugar; 200 gram raspberry; powdered sugar

Mix cookies, nuts and melted butter and press this mixture over the bottom of the spring form. Put this in the refrigerator (may be a day in advance). Smelt ...

Ingredients

Kitchen Stuff

kitchen tassel

Directions

Put parchment paper on the bottom of the spring form and form a layer of parchment paper around the shape that is fixed with kitchen rope.
Mix cookies, nuts and melted butter and press this mixture over the bottom of the spring form. Put this in the refrigerator (may be a day in advance).
Melt 500 grams of white chocolate au bain-marie or in the microwave for 3 minutes at 450 Watt. Scrape the rest of the chocolate and set aside.
Beat the whipped cream until liquefied and mix the curds, mascarpone, sugar and melted chocolate into a smooth mass. Divide the mass over the cookie base and put it in the refrigerator for at least 3 hours.
Use a sharp knife to separate the cake from the side of the mold. Garnish the top with raspberries and shaved chocolate and sprinkle with icing sugar.