Ingredients

Raspberry Confetti

110 grams (4 ounces) raspberry puree
30 grams (1 ounce) granulated sugar
2 grams (0.5 teaspoon) pectin
10 grams (1 teaspoon) granulated sugar

Instructions

Step 1

Prepare the Base

Crush the *cookies* into fine crumbs and mix with the *cocoa powder*. Add the melted *unsalted butter* and combine until the mixture resembles wet sand.

Press the mixture firmly into the bottom and slightly up the sides of your baking ring or springform pan. Refrigerate for *20 minutes* to set.

Step 2

Make Raspberry Confetti

Heat the *raspberry puree* with *30 grams (1 ounce) granulated sugar* until it comes to a boil. Mix the *pectin* with the remaining *10 grams (1 teaspoon) sugar* and add to the boiling puree. Cook for another minute and let it cool.

Spread the raspberry layer evenly over the cooled base.

Step 3

Prepare Cheesecake Filling

Pour *hot cream* over the *dark chocolate*. Stir until you get a smooth ganache.

In a separate bowl, beat *cream cheese*, *eggs*, and *sugar* together with a fork, then switch to a whisk until you achieve a smooth mixture. Finally, blend in the ganache thoroughly.

Pour this creamy mixture over the raspberry layer.

Bake at *110°C (230°F)* for *80 minutes*. Allow the cheesecake to cool completely in the oven, then refrigerate for at least *4 hours*.

Step 4

Make Ganache with Fig

Melt the *milk chocolate* slightly. Heat the *fig puree* to *70°C (158°F)* and mix it into the melted chocolate, stirring well. Add in the *heavy cream* and blend until smooth.

Cover with plastic wrap touching the surface and refrigerate for *8 hours*.

Step 5

Decorate the Cheesecake

Decorate your chilled cheesecake with the fig ganache and fresh figs for a beautiful finish.

Servings

When it comes to serving this decadent chocolate raspberry cheesecake, presentation is key! 🍰 First, make sure to slice the cheesecake neatly using a warm knife for a clean cut.

💡 **Here's a stylish tip:** Serve each slice with a fresh raspberry and a mint sprig on top. This not only adds color but also a refreshing touch that complements the rich flavors.

**How about some whipped cream?** A dollop on the side, sprinkled with a bit of cocoa powder, can elevate each bite. 🍫

Feeling a bit adventurous? Pair this cheesecake with a dessert wine or a splash of coffee liqueur. The rich, dark notes will enhance your dessert experience.

If you're hosting a gathering, consider serving petite, bite-sized portions as part of a dessert platter. This makes it easier for guests to sample a variety of treats without committing to a whole slice. 🎉

And finally, don't forget to snap a photo of your masterpiece for social media. 📸 After all, this cheesecake is definitely Instagram-worthy!

Equipment

Food Processor

Great for crushing cookies quickly and evenly.

We recommend:

Variations

**Gluten-Free Variation:** Use gluten-free cookies for the crust and ensure that all other ingredients are certified gluten-free. This way, even those with gluten sensitivities can enjoy this delectable treat! ☀️

**Vegan Variation:** Replace the cream cheese with a dairy-free alternative and use coconut cream instead of regular cream. Substitute dark chocolate with a vegan version, and use flaxseed "eggs" instead of regular eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg). This way, everyone can indulge in this delightful dessert! 🌱

Faq

  • Can I use a different type of fruit for the confit?

    Yes, you can substitute raspberries with strawberries or blueberries, but the baking time might need slight adjustments.

  • How do I prevent cracks on my cheesecake?

    Make sure to bake at a low temperature and avoid opening the oven door frequently. Cool the cheesecake in the oven with the door slightly open before refrigeration.

  • Can I make the ganache ahead of time?

    Absolutely! The ganache can be made up to 2 days in advance. Just be sure to store it in the fridge and give it a good mix before using.

  • Do I need to use a food processor for the cookie crust?

    No, you can crush the cookies in a sealed plastic bag using a rolling pin if you don't have a food processor.

  • How can I make my cheesecake extra smooth?

    Make sure to use room-temperature ingredients and mix the batter on low speed to avoid adding air, which can cause cracks.

  • Can I freeze the cheesecake?

    Yes, you can freeze the cheesecake without the ganache topping. Wrap tightly in plastic wrap and foil, and it can be frozen for up to 2 months.

Nutrition facts

Chocolate Raspberry Fig Cheesecake Delight
Recipe Yield:8 servings
Calories:Approximately 450-500 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Protein:7g
Total Carbohydrate:38g
Total Sugars:27g