CHOCOLATE CHEESECAKE AND RASBERRIES

But how good are the CHEESECAKE !?

I LOVE THEM!

For those who follow me for a long time knows that on my site can find different: chocolate, coconut, coffee, cherries, strawberries …..! Have you already tasted it? I suggest you try: cheesecakes are easy to make and always satisfy our sweet wishes!

Returning from my holidays I realized that it was for a while that I did not realize one, maybe those NOT COOKING because turning on the oven with this hot is really crazy!

This morning doing the shopping accidentally encountering a friend of mine, it was for a while that you could not see it and between a chat and the latra I tell you that I wanted to make a CHEESECAKE and that I was buying some products to prepare it once on return at home.

In talking then, she told me she had found several variants of CHEESECAKE surfing on the Galbani site, as curious as I did not ever go to peek, and she was right!

There are so many of them and all tastes, one more inviting than the other! Reading the various proposals I decided to make the CHEESECAKE CHOCOLATE AND LAMPONI but changing the ingredients and preparation methods: what you find on the site (you can click here if you want to read it) was to be baked, I did it without baking!

Curious to try you too! …

CHOCOLATE CHEESECAKE AND RASBERRIES 

 

INGREDIENTS:

For the base:

  • 200 g of cocoa beans,
  • 80 g of butter,
  • you will also need oven paper and a hollow mold of 20 cm in diameter.

For the cream:

  • 200 g of creamy cheese (robiola type),
  • 400 g of mascarpone,
  • 50 g of icing sugar,
  • 200 ml of whipped cream,
  • 200 g of dark chocolate,
  • 4 sheets of gelatin (or fish paste).

For decoration:

  • 250 g fresh raspberries,
  • velvet sugar.

METHOD :

Apply the hinged mold and cover it with paper oven. Dissolve the dark chocolate in the bain-marie and leave it aside and let it cool. Place the gelatin sheets in cold water (at least 10 minutes before use).

Let the butter blend in a pan and let it cool. Finely chop the cookies (with the help of a blender) and mix the melted butter. Mix the mixture well and distribute it to the bottom of the hinged mold, taking care to press well (you can help with the spoon of a spoon or the bottom of a glass) and put in the fridge for at least 20 minutes.

In a bowl mix the mascarpone and the creamy cheese (which you will leave at room temperature at least 30 minutes before using them). Combine the sifted sugar with sifting and mix well until a homogeneous cream is obtained.

Install the cream (I recommend it to be cool from the fridge otherwise it will not fit!) Holding some spoon that you will get warm slightly and to which you will join the well-wrinkled fish glue.

Take the compound of cheeses and slowly combine the various ingredients by mixing. Then mix the melted chocolate, cream with melted jelly and whipped cream.

Work well the compound, with slow movements from the bottom up to make the cream homogeneous.

Pour the cream on the base by tapping the mold on the table at least a couple of times to level and bring out any air bubbles that form inside it.

Place in refrigerator to thicken for at least 4/6 hours.

After the time has passed or at the time of serving, wash the raspberries well, dry them, put them on the surface and sprinkle with icing sugar.

Serve CHOCOLATE CHEESECAKE AND RASBERRIES and …. Good Appetite!

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CHOCOLATE CHEESECAKE AND RASBERRIES
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