This indulgent cheesecake combines a crunchy chocolate oat cookie base with a creamy cheese filling and a luscious raspberry mousse, all topped with a silky chocolate glaze. The rich textures and contrasting flavors make this dessert not only delicious but also visually stunning, making it the perfect centerpiece for any celebration.
Why You’ll Love This
The unique chocolate oat cookie base provides a delightful crunch that perfectly complements the smoothness of the mascarpone and cottage cheese filling. The tartness of the raspberry mousse offers a refreshing counterbalance to the richness of the cheesecake, while the chocolate glaze adds an extra layer of decadence. This cheesecake is a true treat for both the eyes and the palate.
Perfect Occasion
Ideal for special occasions like birthdays, anniversaries, or festive gatherings, this cheesecake is sure to impress your guests. It’s also perfect for holiday celebrations where a show-stopping dessert is a must.
Decoration Tips
- Garnish the top with fresh raspberries and mint leaves for a pop of color and a fresh contrast.
- Dust with a light sprinkling of powdered sugar or cocoa powder for an elegant finish.
- Drizzle melted white chocolate in a crisscross pattern over the chocolate glaze for a stunning visual effect.
Ingredients:
For the Base:
- 200g Oat Cookies, crushed
- 50g Dark Chocolate, finely chopped
- 70g Butter, melted
For the Cheese Filling:
- 500g High-Quality Cottage Cheese
- 250g Mascarpone
- 200ml Heavy Cream
- 150g Sugar
- 2 Tbsp All-Purpose Flour
- 4 Eggs
- 100g Dark Chocolate, melted
For the Raspberry Mousse:
- 250g Raspberries (frozen can be used)
- 3 Tbsp Sugar
- 1 Tbsp Lemon Juice
- 250ml Heavy Cream
- 9g Gelatin
- 3 Tbsp Water
For the Chocolate Glaze:
- 100g Milk Chocolate
- 50ml Heavy Cream
Instructions:
- Prepare the Base:
- Combine crushed oat cookies, chopped dark chocolate, and melted butter. Press the mixture into the bottom of a 21 cm springform pan. Chill in the refrigerator to set while preparing the filling.
- Make the Cheese Filling:
- Blend the cottage cheese, mascarpone, sugar, flour, and eggs until smooth. Stir in the melted dark chocolate. Gradually add the heavy cream, mixing until just combined. Pour this mixture over the chilled base.
- Bake at 175°C (350°F) for about 50-55 minutes, or until the center is just set. Allow to cool completely.
- Prepare the Raspberry Mousse:
- Soak gelatin in water. Heat raspberries with sugar and lemon juice until the berries break down. Puree and strain to remove seeds. Heat the gelatin mixture until dissolved and mix with the raspberry puree. Whip the cream to soft peaks and fold into the raspberry mixture. Spread the mousse over the cooled cheesecake. Refrigerate until set.
- Make the Chocolate Glaze:
- Heat the heavy cream until it just begins to simmer. Pour over the milk chocolate and let sit for a few minutes. Stir until smooth. Allow to cool slightly before pouring over the set mousse layer.
- Chill and Serve:
- Allow the cheesecake to chill in the refrigerator for at least 4 hours, preferably overnight, to let the flavors meld and the mousse set completely before slicing and serving.
Enjoy this rich and elegant Chocolate Oat Cookie Base Cheesecake, a dessert that promises to delight and impress with every single bite.
