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Raspberry heart cheesecake
1 h active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 449
  • Fat about 27g
  • Carbohydrates about 44g
  • Protein about 8g
This is needed
This is needed for 12 piece
Raspberry sauce
  • 250 g frozen raspberries
  • 4 tbsp sugar
  • 250 g white flour
  • 75 g sugar
  • 1 fresh egg, beaten
  • 0.25 tsp salt
  • 125 g butter, cut into pieces, cold
  • 200 g white chocolate, finely chopped
  • 0.5 dl full cream
  • 2 eggs
  • 75 g sugar
  • 1 tsp lemon juice
  • 1 parcel vanilla sugar
  • 400 g cream cheese (e.g. Philadelphia)
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Raspberry sauce
Bring the raspberries and sugar to the boil in a covered pan. Reduce the heat, simmer for approx. 5 mins. Pass the mixture through a sieve, return to the pan, reduce for a further 5 mins., leave to cool. Transfer the raspberry sauce to a piping bag with a round nozzle (approx. 4 mm).
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Transfer the dough to the prepared tin, press down, cover and chill for approx. 30 mins.
Melt the chocolate and cream in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, set aside. Using the whisk on a hand mixer, beat the eggs, sugar and vanilla sugar for approx. 5 mins. until light and fluffy. Stir in the cream cheese and lemon juice. Fold in the chocolate mixture using a rubber spatula, spread over the base.
To decorate
Pipe dots of raspberry sauce on to the cheesecake mixture in a spiral design. Drag a wooden skewer through the middle of the dots to create hearts.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 160°C. Remove and allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.