Raspberry and Chocolate Cheesecake
- Difficulty level:
This dessert is a lot of effort to make and requires resting in between steps to achieve the desired result, but it definitely is worth it!
Ingredients (serves 8 people)
- 140g Madeira cake, sliced
- 500g cream cheese, at room temperature
- 100g (125ml) caster sugar
- 20ml cake flour
- 3 eggs, at room temperature
- 60ml cream
- 100ml cocoa
- 5ml vanilla essence
- 4 sheets gelatin
- 100ml ice water
- 200g defrosted raspberries
- 275g raspberry yoghurt
- 250ml cream, whisked
- 12 whole strawberries
- 60ml icing sugar
Heat oven to 180°C.
Line a 30cm loose based cake pan with the Madeira cake.
Place cream cheese, caster sugar and flour in an electric blender and whisk well for about 2 minutes.
Scrape the sides of the mixer clean. Break eggs one by one into the mixture and whisk after each addition. Add cream and whisk for about 5 minutes. Add cocoa and vanilla essence and mix well.
Place lined cake pan on a baking tray and pour the mixture in. Bake for 20 minutes.
Reduce temperature to 120°C. Bake for another 1 hour and 30 minutes.
Remove from the oven and leave to cool down. Place in refrigerator and leave to set.
Soak gelatin sheets in ice water till soft. Process raspberries and yoghurt in a food processor into a smooth mixture.
Place in medium-sized pot and bring to the boil over low heat. Remove from the heat. Squeeze excess water from the gelatin sheets and add to the yoghurt mixture. Stir untill smooth. Leave to cool down to room temperature.
Fold cream carefully in and pour over baked cheesecake. Place in fridge for 2-4 hours to set.
If the yoghurt mixture sets before you have folded the cream in, place in the microwave oven for a few seconds to melt. Don't fold the cream in while the mixture is still warm.
Remove the ring from the pan and place cake on a serving plate. Roll strawberries in the icing sugar and place on the cake. Serve.