Crustless cheesecake with white chocolate and raspberries

By • July 21, 2014 0 Comments

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Crustless cheesecake with white chocolate and raspberries


Author Notes: The cake you cannot resist. Not too sweet and incredibly yummy! Margherita

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Serves 8

  • 600 grams cream cheese
  • 160 grams white chocolate
  • 3 eggs
  • 200 grams icing sugar
  • 2 tablespoons orange juice
  • vanilla seeds
  1. Preheat oven to 170 ° and line a mold with parchment paper;
  2. Melt the white chocolate in a bain-marie;
  3. Mix the cheese with the sugar, lemon zest and orange juice;
  4. Add the melted chocolate and mix until you obtain a smooth and homogeneous cream;
  5. Add eggs, one at a time, mix well to incorporate completely;
  6. Pour into the mold and put raspberries on top, bake for about 30 minutes; Let cool down and sprinkle with icing sugar.

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