White chocolate cheesecake with forest fruit sauce

Name: white chocolate cheesecake with forest fruit sauce
Cook time: 20 min
Total time: 305 min
Yield: 16
Ingredients: 250 g digestive cookies; 250 g frozen raspberry; 250 g frozen blackberry; 120 g unsalted butter or margarine; 11 el cane sugar; 3 el tap water; 600 g Chou soft and airy container of 200 g; 8 g vanilla sugar bag of 8 g; 300 g White chocolate; 125 ml creme fraiche; 3 medium sized egg

Cheesecake with white chocolate, marbled with forest fruit sauce, from the oven.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 24 cm)
1 food processor
1 satepper

Directions

Preheat the oven to 175 ºC. Line the bottom of the spring form with baking paper.
Grind the biscuits in the food processor into crumbs. Meanwhile, defrost the fruit.
Melt the butter in a saucepan. Add the cane sugar and mix through the cookie crumbs.
Divide the mixture over the bottom of the spring form and press with the convex side of a spoon. Bake the bottom for about 15 minutes in the middle of the oven.
Remove the mold from the oven and allow to cool for 15 minutes. Leave the oven on.
Meanwhile, bring the blackberries and raspberries in a saucepan with the sugar and water to the boil. Let cook for 5 minutes on a low heat.
Pour the fruit mixture through a fine sieve into a bowl and press through the convex side of a spoon.
Put the bowl in a layer of cold water in the sink and let the forest fruit sauce cool down in 15 minutes. Stir occasionally.
In the meantime, stir the cream cheese in a large bowl and mix with the cane sugar and the vanilla sugar.
Finely chop the white chocolate. Mix the chocolate in another bowl with the crème fraîche and heat for 1 min. At 500 watts in the microwave.
Stir through and heat the chocolate mixture until it is an even mass.
Stir in the eggs one by one and mix it through the cream cheese mixture.
Pour hot water into the roasting pan and place under the center of the oven.
Spoon 1/3 of the cream cheese mixture onto the cookie base in the spring form. Distribute about 6 tbsp berry fruit sauce.
Repeat this two more times until the cream cheese mixture is empty. Keep the rest of the sauce covered in the refrigerator.
Make beautiful curls in the filling with a skewer, so that the marble pattern is created.
Fry the cheesecake for 1 hour in the middle of the oven on a rack above the roasting pan.
Turn off the oven and allow the cheesecake to cool for 30 minutes in the oven.
Take the cheesecake out of the oven and allow it to cool down on the counter in 1 hour.
Cover it with cling film and put in the refrigerator for at least 2 hours. Serve with the rest of the forest fruit sauce.