Chocolate cheesecake with raspberries and raspberry-chocolate coating

(recipe for cake tin with a diameter of 26-28 cm)

190 g oat cookies
90 g butter

1 kg cheesecake curd
3 tablespoons of potato flour
1 ½ cup brown sugar
100 ml 30% cream
2 tablespoons of cocoa
5 eggs
200 g dark chocolate

1 jar of jam
150 g dark chocolate
½ cup 30% cream

1 handful of raspberries


Line the cake tin with baking paper and fasten the rim. Finely chop oat cookies and mix with melted butter. Spread the obtained mass evenly on the bottom of the mold. Mix the curd until smooth or ground (of course, preferably three times). Add potato flour, sugar to the cheese and mix thoroughly. Add one egg to the mass and mix or mix thoroughly. Finally, pour the cream and combine the ingredients. Melt the chocolate in a water bath and cool, and then add to the chocolate gradually (spoon by spoon) about 10 tablespoons of cheese mass, stirring vigorously. Add the rest of the cheese curd to the chocolate and mix thoroughly. Pour the cheese mass onto the bottom of the cookies and level the surface with a spatula. Bake the cheesecake at 180 degrees Celsius for 15 minutes, then reduce the temperature to 120 degrees Celsius and bake for 90 minutes. Turn off the oven and leave the cheesecake inside for a further 15 minutes, then open the door and wait another 15 minutes. Remove the cheesecake from the oven and cool completely. Spread jam on top of cold cheesecake, then dissolve crushed chocolate with cream in a water bath and spread on the dough. Leave the cheesecake to freeze. Serve sprinkled with fresh raspberries.

Video: Chocolate Raspberry Cake (April 2020).

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