Chocolate Raspberry Cheesecake
115g Melted but cool butter
36 Oreo cookies with the filling
340g chocolate (80% lindt)
2tsp good quality coffee powder
680g room temp full fat cream cheese
200g regular granulated sugar
70g light brown sugar
20g dutch processed cocoa powder
4 large eggs + 2 egg yolks at room temp
170g room temp extra thick cream
120g fresh raspberries
226g fresh cream
Mise en Place:
Preheat oven to 175 degrees C
Line ring moulds with baking paper and make a removable bottom with foil
Melt the chocolate over a double boiler. Remove the pot from the heat but keep
The chocolate over the heat so it does not set.
Make ganache by zapping the cream and chocolate in the microwave for 30 sec intervals. If it overheats, use a dash of boiling water to bring together a whisk vigorously.
Blitz your Oreo cookies in a food processor until sand texture.
Add your melted butter and mix till it forms a dough. Divide between the tins and bake for 8-10 mins.
Turn the oven down 160 degrees.
In the bowl of a stand mixer with the paddle attachment, cream the cream cheese until smooth.
Add both the sugars and the cocoa powder while mixing on low.
Add the eggs one at a time making sure to scrape the bowl after each addition.
Add the heavy cream and the coffee powder.
NOTE: I use the heavy cream from Woolies. It’s a purple and white container.
Finally, add the melted chocolate and mix well. If the chocolate has set a bit, melt it down a bit before adding it to the mixture or it may cause the cheesecake mixture to seize.
Divide the batter evenly between the moulds and fill half way. Lay a few whole and broken raspberries in the moulds and then continue to fill.
Bake the mini cheesecakes for about 30 mins or until the centers are juuuust set but still a bit wiggly.
Place it in the fridge to cool completely before attempting to remove it from the moulds.
Create a few piggy faces and bellies out of marshmallow or sugar paste.
Place a small dab of melted chocolate on your serving plate and stick a mini cheese cake down.
Place a dollop of ganache on top of the cheesecake and smeer with a spoon or offset spatula to spread it out.
Place your piggy pieces on top to resemble pigs in mud.
Place your filled chocolate ball on the plate and decorated with chocolate soil.
Good to know:
This cheesecake can be made in cupcake tins. Just line the tins with cupcake liners.
There is no need for a water bath if you are making cupcake size or ringould size cheesecakes.
This recipe will make 1x deep 8” cheesecake. Line the sides and the bottom of a removable bottom tin and place it in a roasting bag. Tie the roasting bag with the tag right under the rim of the tin so it covers the entire side of the tin all the way to the top. Place the lined tin into a larger cake tin at least 2 inches bigger and fill with warm water. Roasting bags prevent any water from seeping into your cake tin and have less risk then using foil. Roasting bags can also be reused for up to 3 times before needing to be discarded.
Do not open the oven during baking at all. The pressure and heat release from opening the door may result in your cheesecake collapsing.
500 ml full cream
6 large egg yolks
125 g castor sugar
5ml vanilla essence
Black cherries 100 g
In a medium sized saucepan, heat the cream and vanilla essence.
In another saucepan, cover 100g of black cherries (tinned or frozen) and add 50 g of castor sugar.
Cook the cherries until they soften and take on a shiny appearance. Strain, disregarding the juices and then puree well using a blender. Set aside to cool down.
Whisk the egg yolks and sugar until the mixture turns pale, light and fluffy.
Slowly start adding the hot cream mixture to the whisked eggs (bit by bit).
This process is referred to as ’tempering your mixture’. Once combined, add in the cherry puree, strain thoroughly and place custard back into the saucepan, onto a very low heat.
Stirring constantly with a spoon, allow the custard mixture to slowly thicken. Be cautious not to overcook the custard mixture or it will split! Strain once again and set aside to cool, covering the surface with plastic wrap (this prevents an unwanted skin layer forming).
NOTE: Ice cream can be churned using a home churning machine.
4 whole eggs.
10ml vanilla essence.
155g white chocolate (good Quality).
6 leaves of gelatine.
275ml cream whipped.
80g castor sugar.
Whisk together the whole eggs and sugar over a double boiler until light and fluffy and the mixture increases in volume by 3.
Carefully melt the white chocolate in the microwave and set aside.
Soften the gelatine leaves by submersing them in cold water. Remove (discard water) and melt in the microwave for 10 seconds(until liquid). Quickly whisk the gelatine into the volumized egg mixture.
Follow by whisking in the melted white chocolate.
Lastly whip the cream to soft peaks and fold through the egg and chocolate mixture using a spatula.Be gentle as not to deflate the mixture.
Place into a container and in the fridge to set for 2 to 3 hours.
NOTE: You will need a half sphere silicone mould for the next step.
Carefully melt 175g good quality milk chocolate in the microwave.
Once cooled slightly, pour into each half sphere, filling right the way to the top.
Slowly pour the chocolate out of the mould(so that it evenly coats the silicon moulds).
Repeat this process twice as to create a thick enough shell. Place into the fridge and allow to set completely (20 Minutes).
Remove from the fridge and gently pop out the two half spheres.
With the 2 shells facing upwards, pipe white chocolate mousse into the 1 shell and very carefully scoop the cherry ice cream into the other half shell.
Working quickly, stick the two shells together using the remaining melted dark chocolate.