Delight in the exquisite combination of flavors with our Raspberry Cheesecake with a Cocoa Crust, a dessert that promises to enchant your taste buds. This cheesecake starts with a rich, cocoa-infused crust, followed by a creamy, vanilla-scented cheese filling, and is crowned with a vibrant layer of raspberries. Finished with a smooth white chocolate glaze, this cake is not just a treat for the palate but a feast for the eyes as well. Perfect for those who appreciate the classic cheesecake with a fruity twist, it’s sure to become a new favorite.
Why You’ll Love This: This cheesecake is a harmonious blend of contrasting textures and flavors, from the crunchy, chocolatey base to the smooth, rich filling and the tart freshness of raspberries. The white chocolate glaze adds a final touch of decadence, making every bite a luxurious experience. Whether you’re a cheesecake aficionado or simply in search of a delightful dessert, this recipe offers a sophisticated yet comforting choice.
Perfect Occasion: Ideal for any celebration, this Raspberry Cheesecake is a versatile addition to your dessert repertoire. Serve it at dinner parties, family gatherings, or special occasions to impress your guests with your baking prowess. It’s also a lovely way to mark seasonal festivities, adding a touch of elegance to any holiday table.
Decoration Tips: For a stunning presentation, arrange fresh raspberries on top of the glazed cheesecake and sprinkle with powdered sugar or edible gold leaf for a touch of glamour. You can also garnish with mint leaves or a drizzle of raspberry coulis for added color and flavor. The key is to enhance the natural beauty of the raspberries while complementing the overall look of the cheesecake.
Ingredients:
Crust:
- 3.5 ounces of cocoa biscuits, finely crushed
- 1.8 ounces of melted butter
- A pinch of cocoa powder
Cheese Filling:
- 3 eggs, separated
- 17.6 ounces of cheesecake curd cheese
- 1 packet of vanilla custard powder
- 3.5 ounces of sugar, divided
- A few drops of vanilla extract
- 1.7 fluid ounces of heavy cream (30% fat)
Raspberry Layer:
- Approximately 7 ounces of raspberries (fresh or thawed from frozen), lightly dusted with potato starch
White Chocolate Glaze:
- 5.3 ounces of white chocolate
- 2-3 tablespoons of heavy cream (30% fat)
Instructions:
- Preheat your oven to 338°F (170°C). Line a traditional loaf pan with parchment paper.
- Mix the crushed cocoa biscuits with melted butter and cocoa powder, then press into the bottom of the pan. Chill while preparing the filling.
- Beat egg whites to stiff peaks, gradually adding half the sugar. In another bowl, beat egg yolks with the remaining sugar until dissolved, then mix in the curd cheese, heavy cream, custard powder, and vanilla extract.
- Fold in the whipped egg whites gently.
- Pour the cheese mixture over the crust. Evenly distribute the raspberries on top.
- Bake for about 40 minutes or until set and lightly browned on top. Let cool in the turned-off oven.
- For the glaze, melt the white chocolate with the heavy cream and spread over the cooled cheesecake.
Indulge in this Raspberry Cheesecake with a Cocoa Crust, where every slice offers a perfect balance of creamy, fruity, and chocolatey flavors, making any occasion a bit more special.
