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Juicy chocolate-raspberry cheesecake

Juicy chocolate-raspberry cheesecake

Name: Juicy chocolate-raspberry cheesecake
Total time: 30 min
Ingredients: 2 cups chocolate biscuits (e.g. albert biscuits); ½ cup butter; ¼ cup crystal sugar; 1 cup whipping cream; 225 g cream cheese; 1 cup powdered sugar; 350 g raspberries; 1 tablespoon plain sugar; 2 tablespoons water; 5 g gelatin powder

(1)

Preparation time: 30 min
Difficulty:
Number of ingredients: 10

A crunchy chocolate biscuit base, a creamy cream cheese centre and a refreshing raspberry filling. Mmm, are you salivating yet?

Recipe for chocolate raspberry cheesecake

Chocolate raspberry cheesecake with a crunchy chocolate biscuit base is a light and delicious dessert that will delight even the most demanding chocoholics, but thanks to its simple preparation process, it can also be enjoyed by those who are pure beginners in the kitchen. Despite its rich three layers, it is much simpler to prepare than it first appears. Can you believe it will only take you a good 20 minutes of your time?

The ingredients:
- round baking tray 26 cm in diameter
- non-stick spray or baking paper
- small prawn
- larger prawn
- 2 larger containers
- 2 smaller containers
- rolling pin
- plastic food storage bag with closure (optional)
- electric mixer
- spatula

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

ingredients for the chocolate base:

2 cups chocolate biscuits (e.g. albert biscuits)
½ cup butter
¼ cup crystal sugar

ingredients for the cream:

1 cup whipping cream
225 g cream cheese
1 cup powdered sugar

ingredients for raspberry filling:

350 g raspberries
1 tablespoon plain sugar
2 tablespoons water
5 g gelatin powder

Instructions:

Bottom preparation:

While the butter is melting in a small saucepan on the stove, crush the biscuits with a rolling pin on a work surface. You can also help yourself by shaking the biscuits beforehand in a plastic food storage bag with a seal, as this will prevent biscuit pieces from flying out all over the place.

Line a round baking tray with baking paper, preferably with non-stick spray. In a large bowl, mix well the crushed biscuits, butter and caster sugar. Shake the mixture onto the baking tray and spread evenly over the base of the tray. Bake at 180 °C for 8-10 minutes, then allow the biscuit base to cool completely.

preparation of the cream:

In a small bowl, whip the whipping cream with an electric mixer. Make sure it is not too stiff, but just the right amount of whipped cream. In a second, larger bowl, beat together the cream cheese and icing sugar with an electric mixer. Using a spatula, fold the resulting mixture into the whipped cream and gently fold it over the cooled biscuit base. Place in the refrigerator for at least 1 hour.

preparation of the filling:

Shake the gelatine powder in a small bowl and soak it in water to swell, according to the instructions on the packet. Meanwhile, heat the raspberries, water and sugar in a large saucepan for about 5 minutes, or until the sugar has completely dissolved. Allow the filling to cool slightly for a few minutes, then melt the gelatine over steam, stirring all the time, making sure it does not boil. Stir it into the raspberry topping and spread it evenly over the layer of whipped cream and cream cheese with a spatula. Place in the fridge for 6-8 hours; overnight is best. You can decorate the chocolate-raspberry cheesecake a little more with whipped cream and crushed biscuits (in case you have any left). Have a good run!

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