Ingredients
Base
Raspberry Confetti
Cheesecake Filling
Ganache with Fig
Instructions
Step 1
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
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
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
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 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
Perfect for easy release of your cheesecake. Use a 16 cm ring if making a smaller version.
Great for crushing cookies quickly and evenly.
Different sizes will help keep ingredients separate until ready to combine.
This will make blending your cheesecake mixture a breeze.
Useful for blending the ganache to achieve a smooth consistency.
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.