The biscuits are crushed by hand or with the help of a food processor, a process that can be a pleasure in itself. Personally, I opted for the processor as it provides a uniform and fine texture. After the biscuits have been turned into crumbs, the butter is melted, which must be of high quality to bring a delicious taste. The melted butter is mixed with the crushed biscuits, making sure to combine them well so that every crumb is coated. This mixture is spread evenly in the prepared baking tray, pressing with the palms to form a compact and even base. The tray is placed in the preheated oven at 150 degrees Celsius for 10 minutes. Once removed, it is left to cool completely, at which point the intoxicating aroma of melted butter will fill the entire room.
In the meantime, we focus on the cheese filling. The cottage cheese is combined with sour cream, eggs, the 4 tablespoons of sugar, the 2 tablespoons of flour, a pinch of salt, and vanilla essence. It is essential that all ingredients are well integrated, so they are mixed using a spatula or in the food processor until a creamy and homogeneous paste is obtained. At this point, we add half of the raspberries. Here, we have options: we can leave the raspberries whole for a rustic look or crush them in the processor, creating a vibrant pink cream that will add an attractive color to the cake.
The obtained mixture is poured over the biscuit base, leveling it with a spatula. The tray is reintroduced into the oven for 45 minutes at the same temperature of 150 degrees Celsius. It is important to check the state of the cake from time to time to ensure it bakes evenly and does not brown too much. Once the cake is ready, it is removed from the oven and left to cool to room temperature.
After the cake has cooled, the chocolate chips are added, which will melt slightly due to the residual heat, creating a delicious crust. In a separate saucepan, the remaining raspberries are boiled together with the 2 tablespoons of sugar and the jelly powder, stirring constantly until a smooth sauce is obtained. This sauce is then carefully poured over the cake, spreading it evenly to cover the entire surface.
After all the steps have been completed, the cake is left to cool completely and then placed in the refrigerator, where it will stay until the next day. This wait may seem hard to bear, but patience will be rewarded with a delicious cake, perfect for any special occasion or just to indulge yourself.
In the meantime, we focus on the cheese filling. The cottage cheese is combined with sour cream, eggs, the 4 tablespoons of sugar, the 2 tablespoons of flour, a pinch of salt, and vanilla essence. It is essential that all ingredients are well integrated, so they are mixed using a spatula or in the food processor until a creamy and homogeneous paste is obtained. At this point, we add half of the raspberries. Here, we have options: we can leave the raspberries whole for a rustic look or crush them in the processor, creating a vibrant pink cream that will add an attractive color to the cake.
The obtained mixture is poured over the biscuit base, leveling it with a spatula. The tray is reintroduced into the oven for 45 minutes at the same temperature of 150 degrees Celsius. It is important to check the state of the cake from time to time to ensure it bakes evenly and does not brown too much. Once the cake is ready, it is removed from the oven and left to cool to room temperature.
After the cake has cooled, the chocolate chips are added, which will melt slightly due to the residual heat, creating a delicious crust. In a separate saucepan, the remaining raspberries are boiled together with the 2 tablespoons of sugar and the jelly powder, stirring constantly until a smooth sauce is obtained. This sauce is then carefully poured over the cake, spreading it evenly to cover the entire surface.
After all the steps have been completed, the cake is left to cool completely and then placed in the refrigerator, where it will stay until the next day. This wait may seem hard to bear, but patience will be rewarded with a delicious cake, perfect for any special occasion or just to indulge yourself.
Ingredients
500g raspberries (I bought frozen) 600g sweet cow cheese 200g sour cream 6 tablespoons of sugar 1 vanilla essence 2 tablespoons of flour 3 eggs 1 pack of biscuits (according to preference, sweeter or less sweet, with cocoa, without etc.) 200g butter chocolate flakes a pinch of jelly