Raspberry cheesecake with chocolate.
Author:
Cooking Together
Servings: 8
Cooking time: 30 min
Delicate raspberry cheesecake with chocolate base
Ingredients
| cream cheese 400 g |
| raspberries 300 g |
| cream (30%) 250 ml |
| sugar 120 g |
| gelatin 20 g |
| vanilla sugar 20 g |
| cold water 30 ml |
| chocolate to taste |
| CORG: |
| chocolate cookies 160 g |
| cocoa 10 g |
| melted butter 60 g |
Instructions
Step 1
Combine the chopped cookies, butter and cocoa in a blender. Stir. Spread the mixture evenly over the bottom of the mold and place in the refrigerator.
Step 2
Whisk the cream with the sugar and vanilla sugar.
Step 3
Pour cold water over the gelatine and leave for 10 minutes. Puree the raspberries and rub them through a sieve. Then warm slightly and dissolve the gelatine into the mixture.
Step 4
Mix the cream cheese with the cooled raspberry puree and combine with the whipped cream. Spread the mixture evenly over the surface of the crust. Place in the refrigerator for 2 hours.
Step 5
Decorate with chocolate and fresh raspberries. Bon appetit!
