White chocolate and raspberry cheesecake

Preparation method

1. 1

   Crumble the biscuits, mix them with the butter and press the mixture firmly into the tin. Place in the refrigerator.

2. 2

   Melt the white chocolate and let it cool slightly. Beat the Creamy Sheese, tagatose and vanilla until smooth. Mix in the melted chocolate.

3. 3

   Whip the cream until stiff peaks form and gently fold it into the mixture.

4. 4

   Spread the raspberries over the base (you can lightly crush them to create a swirl). Pour the filling over it and smooth the top.

5. 5

   Let it set in the refrigerator for at least 4 hours (preferably overnight).

Enjoy every bite!