Baked Chocolate Raspberry Cheesecake

There are many raspberries in my garden, even though I tossed away a lot of them in the spring and I thought there won´t be much of them. But they quickly recovered and no one would say more than half of them was gone in the spring. So they went into a cheesecake right away, if it can be called a cheesecake, since it does not contain any flour. Baked Chocolate Raspberry Cheesecake consists of cocoa biscuit crust, a chocolate layer, a raspberry layer stuffed with fresh raspberries and all this is topped with chocolate ganache. The combination of chocolate and raspberries is one of my favorites and this two-combination looks very good in color too. The cheesecake is soft and creamy, it is flour-free, so if you use gluten-free biscuits for the crust, even celiacs can eat it. Moreover, it tastes like ice cream, at least to me. If you also like the combination of chocolate and raspberries, you definitely need to try this cheesecake.

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Baked Chocolate Raspberry Cheesecake

Prep Time

30 mins

Cook Time

1 hrs 30 mins

Total Time

2 hr

 

No-flour cheesecake, made with the chocolate layer and the raspberry layer with fresh raspberries

Ingredients

• Crust:
• 150 g crushed cocoa biscuits/crackers
• 70 g melted butter
• Cheesecake:
• 500 g mascarpone
• 200 g icing sugar
• 4 eggs
• 1 tsp vanilla extract
• 150 g sour cream
• 100 g dark chocolate
• 3 tbsp cocoa
• 100 g raspberries mashed into puree
• 130 g whole fresh raspberries
• Ganache:
• 150 g heavy cream
• 150 g dark chocolate

Instructions

1. Crust:
2. Add melted butter into crushed biscuits. Add the mixture to the bottom of a baking pan which is covered with baking paper. Spread and press down the biscuit mixture over the bottom of pan using a spoon. Put it in a refrigerator to get firm.
3. Cheesecake:
4. Beat mascarpone shortly on the lowest speed.
5. Add icing sugar and beat until fluffy.
6. Add eggs, one by one, beat again.
7. Add vanilla extract and sour cream, beat again.
8. Separate batter into two halves.
9. Melt chocolate in water bath or in the microwave.
10. Let it cool down a bit and add it into the half of the batter, stir.
11. Add cocoa and stir well.
12. Pour the chocolate batter on the crust and smooth it evenly.
13. Add raspberries mashed into puree in the second half of the batter, stir.
14. Then add the whole raspberries and stir gently.
15. Carefully spread the raspberry batter over the chocolate batter so that the chocolate batter does not break.
16. Bake for 1 hour and 30 minutes at 160 degrees, until the center is still a bit shaky. Together with the cheesecake, put in the oven a baking pan filled with water for preventing the cracking in the cheesecake. Let the cheesecake cool in the half-open oven.
17. Ganache:
18. Heat heavy cream and bring it to boil.
19. When it starts to boil set it aside and add chopped chocolate.
20. Stir well, until you get a consistent mass.
21. Let it cool and pour it over the cheesecake.
22. Let it cool in a refrigerator preferably overnight.

Recipe Notes

• Baking pan - 23 cm
• Recipe adapted from I Am Baker

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