Cheesecake with raspberry and chocolate cream

Cheesecake with raspberry and chocolate cream

This cheesecake with raspberry and chocolate cream is more than just a dessert - it’s a sweet story about love, celebrating special moments together. Whether you’re looking for a dessert for an anniversary, a party, or simply want to treat someone special, this recipe is sure to become your favorite. Let’s get started!

Preparation Time
- Total time: 2 hours
- Preparation time: 30 minutes
- Baking time: 30 minutes
- Servings: 12

Ingredients

For the base:
- 5 eggs
- 1 tablespoon butter (melted)
- 1 cup sugar (about 200 g)
- 9 tablespoons flour (about 120 g)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract

For the chocolate cream:
- 100 g milk chocolate
- 40 g dark chocolate
- 130 g liquid cream

For the raspberry cream:
- 200 g mascarpone
- 250 g cream cheese (creamier)
- 5 tablespoons powdered sugar
- 2 sachets vanilla sugar
- 1 teaspoon vanilla extract
- 400 g raspberries (fresh or frozen)
- 1 sachet cappuccino
- 2-3 tablespoons whipped cream
- ladyfingers for decoration

Instructions

Step 1: Preparing the base

1. Melting the butter: Start by melting the butter in the microwave for about 20 seconds. Make sure it doesn’t turn completely liquid, just soft. Let it cool.

2. Mixing the eggs: In a large bowl, beat the eggs with the sugar until they become frothy and double in volume. It’s important to use an electric mixer to achieve an airy texture.

3. Incorporating the butter: Add the melted butter and vanilla extract to the egg mixture and gently mix.

4. Preparing the dry ingredients: Mix the baking powder with a little lemon juice to activate it and add it to the egg mixture. Finally, sift the flour and gradually fold it in with a spatula to avoid losing air in the mixture.

5. Baking the base: Grease a round baking pan with margarine and line it with parchment paper. Pour the mixture into the pan and bake in a preheated oven at 180°C for 25-30 minutes. Check with a toothpick; if it comes out clean, the base is ready. Remove it from the oven and let it cool completely.

Step 2: Preparing the chocolate cream

1. Melting the chocolate: Chop the chocolate into small pieces and place it in a bowl. Add the liquid cream and place the bowl over a double boiler, stirring constantly until the chocolate is completely melted. This method will prevent the chocolate from burning.

2. Cooling the cream: Once melted, place the bowl in the fridge for about 30 minutes until the mixture thickens slightly.

3. Whipping the cream: Remove the bowl from the fridge and whip the chocolate cream until it becomes fluffy and smooth. This will add a wonderful texture to the cake.

Step 3: Preparing the raspberry cream

1. Mixing the cheeses: In another bowl, combine the mascarpone with the cream cheese and mix until you achieve a smooth cream.

2. Sweetening the cream: Add the powdered sugar, vanilla sugar, and vanilla extract. Continue mixing until the ingredients are perfectly integrated.

3. Adding the raspberries: Add the raspberries (saving a few for decoration) and gently mix to avoid crushing the fruits.

Step 4: Assembling the cake

1. Preparing the syrup: Prepare a cappuccino according to the package instructions and let it cool slightly.

2. Cutting the base: Once the base has cooled, cut it into two equal parts. Don’t worry if it’s not perfect; every cake has its personality!

3. Soaking the base: Place the first layer of the base on a platter and soak it with cappuccino.

4. Adding the cream: Spread half of the cheese cream on top, followed by a layer of raspberries. Then, add the remaining cheese cream and level it out.

5. Placing the second base: Soak the second layer of the base and place it on top of the cheese cream.

6. Finishing with the chocolate cream: Spread the chocolate cream evenly on top of the cake and refrigerate for about 30 minutes.

7. Decorating the cake: Remove the cake from the fridge and decorate it with the reserved raspberries and halved ladyfingers, spread with a little whipped cream to stick.

Useful tips

- Raspberries: If you can’t find fresh raspberries, you can use frozen ones, but make sure to let them thaw before using.
- Chocolate: You can experiment with different types of chocolate - white chocolate or dark chocolate can add an interesting flavor note.
- Gluten-free version: Substitute wheat flour with a gluten-free flour blend to create a version friendly for those with intolerances.

Nutritional benefits

This cake is not only delicious but also offers some nutritional benefits. Raspberries are rich in antioxidants and vitamins, while cream cheese provides a good source of protein. Of course, moderate consumption is essential, but this cake can certainly bring joy and unforgettable moments into your life.

Frequently asked questions

- Can I use another type of cheese? Absolutely! Ricotta cheese or low-fat cream cheese are excellent alternatives.
- How can I store the cake? The cake can be stored in the refrigerator in an airtight container for 3-4 days.
- Can it be frozen? While it’s recommended to consume the cake fresh, you can freeze it. Just make sure it’s well wrapped to prevent freezer burn.

Serving

Serve this cake with a glass of white wine or a cup of coffee. Additionally, vanilla ice cream alongside a slice of cake will turn the dessert into an unforgettable experience.

Whether you’re making it for yourself, for a loved one, or for a special occasion, this cheesecake with raspberry and chocolate cream will bring smiles and joy to the faces of your loved ones. Cheers and enjoy!