White chocolate, raspberries, cream cheese and your sweet heart. Is this a divine combination or what?
I meant to post this blog on Valentinesday, yes, I know...I'm far too late. But actually I think every day should be a little bit like Valentinesday;loving your loved ones, enjoying life and great food with them :)
This Sweetheart is not difficult to bake at all, like some cheesecakes can be, trust me! You can prepare this cake in less then half an hour. Some patience and your oven will do the rest of the work.
Use a heart shaped spring cake tin (hartvormige springvorm)to bake your mini cheesecake in. You will also need:
For the crust
100 gr sugar cookies
30 gr almond flour
40 gr melted butter
Blend the cookies in the foodproccesor until they are fine crumbs or use a rolling pin, put the cookies in a plastic bag and crush them. Mix the crumbs with the almond flour and melted butter.
Put this mixture on the bottom of your (buttered) spring cake tin and spread even. Use your finger tips or a spoon to gently push it down and form a crust. Bake for 10 min in a prehaeated oven of 140 degrees Celsius.
For the cheesecake
175 gr. cream cheese (Philadelphia)
30 gr. white chocolate, chopped
25 gr. sugar
1 egg (small)
vanilla, seeds from 1/4 pod
fresh raspberries (1 box)
Beat the creamcheese for about half a minute until it's smooth. Add sugar, the egg and vanilla seeds, mix until everything is well combined. Gently fold in the melted (cooled!) white chocolate.
Poor the batter into the springcake tin, on the crust. Bake for about 45 minutes, in the middle of the oven (140 degrees Celsius). Then turn off the heat the oven, crack open the door for a few cm's and let the cake cool. This way you make sure you won't get any cracks in your cake.
After the cake and oven are cooled, place the cake in the fridge (prefarably overnight) to let it set.
Gently remove the cake from the springcake tin and decorate it with the fresh raspberries. To give it just that little bit of extra; spray some goldspray over the raspberries.
Enjoy!
