This Stracciatella Cheesecake features a delightful combination of creamy cheese, rich chocolate chunks, and sweet raisins, all without a traditional crust, resulting in a lighter, less caloric dessert. With an option to further reduce calories by substituting sugar with erythritol, this cheesecake is not only indulgent but also a guilt-free treat, perfect for those looking to enjoy a decadent dessert without overindulgence.
Why You'll Love This: This cheesecake offers a unique twist on traditional flavors, mixing the smooth texture of stracciatella with the sweet bursts of raisins and the rich notes of dark chocolate. It's a straightforward recipe that doesn't skimp on taste or texture, providing a luxurious eating experience that's surprisingly easy to make. The lack of a biscuit base also makes it a lighter option, appealing to both dessert lovers and calorie counters alike.
Perfect Occasion: Perfect for gatherings, potluck dinners, or as a weekend treat, this cheesecake shines at any event. It’s particularly suitable for birthday celebrations or as a festive dessert during the holidays. Given its lower calorie content, it’s also ideal for those occasions when you want to offer a healthier dessert option without compromising on flavor.
Decoration Tips: For a beautifully finished look, drizzle the top of the cheesecake with glossy chocolate ganache. Add a sprinkle of chopped nuts or a dusting of cocoa powder for extra flair. If available, edible gold leaf or silvered almonds can add an elegant touch that makes the cheesecake even more special.
Ingredients:
- For the Cheesecake:
- 1 kg low-fat cream cheese (4% fat)
- 250 g mascarpone
- 60 g sugar-free vanilla pudding mix
- 80 g sugar (substitute with erythritol for fewer calories)
- 4 medium eggs
- 70 g sultana raisins
- 70 g dark chocolate
- For the Topping:
- 60 g dark chocolate
- 4 tablespoons of 30% cream
- Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit) using the conventional setting. Line a 11x28 cm loaf pan or a 23 cm diameter springform pan with parchment paper.
- Soak the raisins in hot water or tea for 5 minutes, then drain thoroughly. Optionally, you can soak the raisins in tea with a splash of rum for added flavor. Chop the chocolate into small pieces.
- In a bowl, combine the cream cheese and mascarpone with the pudding mix and sugar. Add the eggs and blend until smooth.
- Gently fold in the raisins and chopped chocolate using a spatula and transfer the mixture to the prepared pan. Bake for 1.5 hours. Allow the cake to cool in the oven with the door slightly open for 20 minutes, then cool completely on a wire rack.
- For the chocolate ganache, break the chocolate into small pieces. Heat the cream and pour it over the chocolate, stirring vigorously until the chocolate melts. Drizzle or spread the ganache over the cooled cheesecake.
Enjoy this sophisticated and luscious Stracciatella Cheesecake, a perfect blend of simplicity and indulgence that will leave everyone craving another slice!