White Chocolate Raspberry Poppyseed Cheesecake

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After Christmas, I wanted a piece of summer, namely some summer fruit. Raspberries take a lot of space in my freezer so some of them are used in a cheesecake. You can use fresh or frozen raspberries in this cheesecake, I used the frozen ones. Since they slightly melt down during baking anyway, it would be a shame to use the fresh ones. White Chocolate Raspberry Poppyseed Cheesecake is characterized by its softness, an unconventional combination of raspberry, white chocolate and poppyseed flavor and its summer taste. You don’t even have to use a lot of poppyseeds, two tablespoons are enough and the cheesecake will get a different taste right away. Poppyseeds are unground, so even you save time. Although it is a slightly unconventional combination, sweet white chocolate matches great with sweet and sour raspberries and poppyseeds give a subtle undertone of upgrade – since without it, the cheesecake would be ordinary. Cheesecake à la summer in winter.

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White Chocolate Raspberry Poppyseed Cheesecake

Prep Time

30 mins

Cook Time

1 hrs 10 mins

Total Time

1 hrs 40 mins

 

Creamy cheesecake made with white chocolate, a bit of poppyseed and raspberries

Servings: 10 pieces

Ingredients

• Crust:
• 140 g crushed butter biscuits
• 40 g melted butter
• Cheesecake:
• 600 g mascarpone
• 225 g baker´s special sugar
• 4 eggs
• 1 tsp vanilla extract
• 2 tbsp unground poppyseeds
• 100 g white chocolate
• 300 g raspberries (frozen or fresh)

Instructions

1. Crust:
2. Mix biscuits with cocoa.
3. Add melted butter, mix. Spread the mixture over the bottom of a baking pan, which is covered with baking paper, using a spoon.
4. Put crust in a refrigerator and meanwhile prepare a cheesecake.
5. Cheesecake:
6. Beat mascarpone with sugar at the lowest speed.
7. Gradually add eggs, beat again.
8. Add vanilla extract and poppyseeds, beat.
9. Melt chocolate in water bath or in a microwave and let it cool to room temperature.
10. After it is cooled, incorporate it into the mixture, stir well.
11. Pour the cheesecake on the crust and smooth it.
12. Put raspberries on top of the cheesecake and slightly press them down into the cheesecake before baking.
13. Bake at 150 degrees for about 70 minutes, while the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan with water for preventing the cracking in the cheesecake.
14. Let it cool in a slightly open oven for half an hour up to an hour, then put it in a refrigerator.

Recipe Notes

• Baking pan – 23 cm

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