Name: Raspberry Chocolate Cheesecake
Yield: 12 servings

Ingredients

Yields

12 servings

Granola

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

Chocolate cheesecream

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

Raspberry jelly

200 gr. raspberry puree
90 gr. white sugar
5 gr. agar-agar

Assembly

150 gr. fresh raspberries
Dark chocolate pearls

Directions

Prep. time

45m

Granola
- 80 gr. whole outmeal
- 60 gr. honey
- 40 gr. chopped hazelnuts
- 40 gr. chopped almonds
- 40 gr. butter
- 30 gr. cacao nibs
- 20 gr. poppy seeds
- 15 gr. cocoa powder
- 15 gr. dark chocolate (70%)
- 1 gr. 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 gr. creamcheese
- 300 gr. dark chocolate (70%)
- 150 gr. powdered sugar
- 100 gr. sourcream or crème fraiche
- 100 gr. heavy cream (35% fat)
- 100 gr. whole milk
- 30 gr. kirsch or raspberry licor
- 5 gr. 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 gr. raspberry puree
- 90 gr. white sugar
- 5 gr. 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 gr. 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 gr. whole outmeal
60 gr. honey
40 gr. chopped hazelnuts
40 gr. chopped almonds
40 gr. butter
30 gr. cacao nibs
20 gr. poppy seeds
15 gr. cocoa powder
15 gr. dark chocolate (70%)
1 gr. salt

Chocolate creamcheese

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

Raspberry jelly

200 gr. raspberry puree
90 gr. white sugar
5 gr. agar-agar

Assembly

150 gr. fresh raspberries
Dark chocolate pearls

Raspberry Chocolate Cheesecake

Granola

Chocolate cheesecream

Raspberry jelly

Assembly

Granola

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

Chocolate creamcheese

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

Raspberry jelly

200 gr. raspberry puree
90 gr. white sugar
5 gr. agar-agar

Assembly

150 gr. fresh raspberries
Dark chocolate pearls

Raspberry pistachio tart

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Fresh raspberries

Raspberry Chocolate Cheesecake

Granola

Chocolate cheesecream

Raspberry jelly

Assembly

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

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

Raspberry jelly 200 gr. raspberry puree 90 gr. white sugar 5 gr. agar-agar

Assembly 150 gr. fresh raspberries Dark chocolate pearls

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Granola

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

Chocolate creamcheese

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

Raspberry jelly

200 gr. raspberry puree
90 gr. white sugar
5 gr. agar-agar

Assembly

150 gr. fresh raspberries
Dark chocolate pearls