Hello friends, today I present this delicious two-flavor chocolate and raspberry cheesecake to make for any occasion. You will impress friends and family. The combination of raspberries and chocolate is magnificent. Below you will find the recipe..
- Difficulty: Easy
- Cost: Affordable
- Cuisine: Italian
Ingredients for the two-flavor chocolate and raspberry cheesecake
- 5 oz digestive biscuits
- 6 tbsp butter
- 3.5 oz mascarpone cheese
- 2 oz melted dark chocolate
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 2.5 oz raspberries
- 3.5 oz mascarpone cheese
- 1/2 cup heavy cream
- 2 tbsp powdered sugar
- 2.5 oz raspberries
- 3.5 oz raspberries
- unsweetened cocoa powder
- dark chocolate with raspberries
Tools
- 1 Food processor
- 2 Bowls
- Electric whisks
- 1 Springform pan
Steps
To make this wonderful chocolate and raspberry two-flavor cheesecake, first prepare the base. Melt the butter in a saucepan and let it cool. Grind the biscuits in a food processor. Place the biscuits in a bowl, add the melted butter, and mix to form a sandy texture. Line an 18 cm springform pan with parchment paper and place the biscuit mixture inside. Level the base well with the back of a spoon and refrigerate to set for about 20 minutes or freeze for 10 minutes.
In a bowl, add the cold mascarpone from the fridge, the cold heavy cream, and the powdered sugar. Whip with electric whisks for a few minutes until a fluffy and thick consistency is achieved. Add the melted dark chocolate, previously melted in a bain-marie and cooled, and mix thoroughly to obtain a homogeneous mixture. Finally, add the raspberries and mix carefully. Place in the fridge to firm up.
In a bowl, add the cold mascarpone from the fridge, the cold heavy cream, and the powdered sugar. Whip with electric whisks for a few minutes until a fluffy and thick consistency is achieved. Add the raspberries and mix carefully. Place in the fridge to firm up. Once the two creams are ready, we can finally start completing the cheesecake.
Take the pan from the fridge or freezer and pour the first chocolate mixture, leveling the surface well with a spoon or a flat cake spatula. Put the cheesecake in the freezer for 15 minutes. Take the cheesecake and also add the white cream with raspberries, leveling the surface well. Put the cheesecake to firm in the freezer for about 3-4 hours. Take the cake from the freezer and carefully remove the springform ring or circle using a pass of a hairdryer, remove the parchment paper, and place the cake on a serving plate. Allow the cheesecake to acclimate in the fridge for a few hours.
Take the cheesecake and decorate the surface with unsweetened cocoa powder, raspberries, and pieces of chocolate. And here it is ready. I hope you enjoy this latest recipe of mine, see you next time friends.
STORAGE, TIPS, AND NOTES
The two-flavor cheesecake keeps in the fridge for a couple of days. If you want, it can be prepared in advance and frozen. After being frozen, it keeps in the fridge for up to 2 days.
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