Name: Raspberry Chocolate Cheesecake
Yield: 12 servings

Ingredients

Yields

12 servings

Granola

80 g whole outmeal
60 g honey
40 g chopped hazelnuts
40 g chopped almonds
40 g butter
30 g cacao nibs
20 g poppy seeds
15 g cocoa powder
15 g dark chocolate (70%)
1 g salt

Chocolate cheesecream

700 g creamcheese
300 g dark chocolate (70%)
150 g powdered sugar
100 g sourcream or crème fraiche
100 g heavy cream (35% fat)
100 g whole milk
30 g kirsch or raspberry licor
5 g vanilla

Raspberry jelly

200 g raspberry puree
90 g white sugar
5 g agar-agar

Assembly

150 g fresh raspberries
Dark chocolate pearls

Directions

Prep. time

45m

Granola
- 80 g whole outmeal
- 60 g honey
- 40 g chopped hazelnuts
- 40 g chopped almonds
- 40 g butter
- 30 g cacao nibs
- 20 g poppy seeds
- 15 g cocoa powder
- 15 g dark chocolate (70%)
- 1 g salt
- In a bowl, combine outmeal, chopped almonds, chopped hazelnuts, cocoa nibs, poppy seeds, cocoa powder and salt.
- In another bowl, melt chocolate and butter and then add honey. Pour it into the previous mixture and mix well.
- Later, place a 20 cm. diameter metalic ring on a tray lined with parchment and spread the granola evenly over the surface.
- Bake for 10 minutes at 180º C and set aside.
Chocolate creamcheese
- 700 g creamcheese
- 300 g dark chocolate (70%)
- 150 g powdered sugar
- 100 g sourcream or crème fraiche
- 100 g heavy cream (35% fat)
- 100 g whole milk
- 30 g kirsch or raspberry licor
- 5 g vanilla
- In a bowl, cream cheese with powdered sugar.
- Afterwards, add vanilla and sourcream or crème fraiche and combine.
- Then, bring heavy cream and milk to a boil and pour it over the melted dark chocolate. Blend it all together with a hand mixer and let it sit to cool to 28º C.
- When the the ganache has reached 28º C add the kirsch or raspberry licor and combine with the creamcheese mixture until it turns homogenous and flat.
- Lastly, transfer the batter into a 20 cm. diameter and 5 cm. height metalic ring with acetate placed on a tray. Flat the top with a spatula.
- Freeze the cake for at least 4 hours or better, overnight.
Raspberry jelly
- 200 g raspberry puree
- 90 g white sugar
- 5 g agar-agar
- First, mix agar-agar and sugar.
- In a saucepan, bring raspberry puree to a boil.
- Then, add the agar-agar sugar mixture and stir with a whisk until completely disolved.
- Lastly, cook 2 more minutes and turn the heat off. Set aside.
Assembly
- 150 g fresh raspberries
- Dark chocolate pearls
- Reheat raspberry jelly to 40º C.
- Right after, pour it on top of the frozen chocolate cheesecream mixture and distribute evenly.
- Afterwards, place it back into the freezer for 20 more minutes.
- Then, unmould the cake and place it on top of the granola disc.
- Now, arrange some fresh raspberries arround the border of the cake and add some dark chocolate pearls.
- And last but not least, let the cake unfreeze completely in the fridge for at least 4 hours.
- Keep refrigerated until ready to use and leave at room temperature for 20 minutes before serving.

Granola

80 g whole outmeal
60 g honey
40 g chopped hazelnuts
40 g chopped almonds
40 g butter
30 g cacao nibs
20 g poppy seeds
15 g cocoa powder
15 g dark chocolate (70%)
1 g salt

Chocolate creamcheese

700 g creamcheese
300 g dark chocolate (70%)
150 g powdered sugar
100 g sourcream or crème fraiche
100 g heavy cream (35% fat)
100 g whole milk
30 g kirsch or raspberry licor
5 g vanilla

Raspberry jelly

200 g raspberry puree
90 g white sugar
5 g agar-agar

Assembly

150 g fresh raspberries
Dark chocolate pearls

Raspberry Chocolate Cheesecake

Granola

Chocolate cheesecream

Raspberry jelly

Assembly

Granola

80 g whole outmeal
60 g honey
40 g chopped hazelnuts
40 g chopped almonds
40 g butter
30 g cacao nibs
20 g poppy seeds
15 g cocoa powder
15 g dark chocolate (70%)
1 g salt

Chocolate creamcheese

700 g creamcheese
300 g dark chocolate (70%)
150 g powdered sugar
100 g sourcream or crème fraiche
100 g heavy cream (35% fat)
100 g whole milk
30 g kirsch or raspberry licor
5 g vanilla

Raspberry jelly

200 g raspberry puree
90 g white sugar
5 g agar-agar

Assembly

150 g fresh raspberries
Dark chocolate pearls

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Fresh raspberries

Raspberry Chocolate Cheesecake

Granola

Chocolate cheesecream

Raspberry jelly

Assembly

Granola 80 g whole outmeal 60 g honey 40 g chopped hazelnuts 40 g chopped almonds 40 g butter 30 g cacao nibs 20 g poppy seeds 15 g cocoa powder 15 g dark chocolate (70%) 1 g salt

Chocolate creamcheese 700 g creamcheese 300 g dark chocolate (70%) 150 g powdered sugar 100 g sourcream or crème fraiche 100 g heavy cream (35% fat) 100 g whole milk 30 g kirsch or raspberry licor 5 g vanilla

Raspberry jelly 200 g raspberry puree 90 g white sugar 5 g agar-agar

Assembly 150 g fresh raspberries Dark chocolate pearls

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Granola

80 g whole outmeal
60 g honey
40 g chopped hazelnuts
40 g chopped almonds
40 g butter
30 g cacao nibs
20 g poppy seeds
15 g cocoa powder
15 g dark chocolate (70%)
1 g salt

Chocolate creamcheese

700 g creamcheese
300 g dark chocolate (70%)
150 g powdered sugar
100 g sourcream or crème fraiche
100 g heavy cream (35% fat)
100 g whole milk
30 g kirsch or raspberry licor
5 g vanilla

Raspberry jelly

200 g raspberry puree
90 g white sugar
5 g agar-agar

Assembly

150 g fresh raspberries
Dark chocolate pearls