Recipe Video
Ingredients
Base (d18 cm | 7 inch)
butter (1)
100g
3.50oz
0.40cup
6.70tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
corn starch
50g
1.75oz
3.35tbsp
wheat flour
160g
5.60oz
0.64cup
10.72tbsp
almond flour
25g
0.88oz
1.68tbsp
cocoa powder
20g
0.70oz
1.34tbsp
water
15g
0.51fl oz
butter (2)
40g
1.40oz
2.68tbsp
Chocolate cheesecake
cream cheese
300g
10.50oz
1.20cup
20tbsp
33% cream
60g
2.03fl oz
sugar powder
50g
1.75oz
3.35tbsp
egg
1pc
chocolate spread
100g
3.50oz
0.40cup
6.70tbsp
Raspberry jam
raspberry puree
220g
7.70oz
1cup
14.74tbsp
sugar
30g
1.05oz
2tbsp
pectin NH
6g
0.21oz
0.40tbsp
Raspberry jelly
sugar
30g
1.05oz
2tbsp
raspberry puree (1)
55g
1.93oz
3.69tbsp
gelatin
6g
0.21oz
0.40tbsp
raspberry puree (2)
70g
2.45oz
0.28cup
4.69tbsp
lemon juice
10g
0.34fl oz
glucose syrup
30g
1.01fl oz
Chocolate frosting
chocolate
100g
3.50oz
0.40cup
6.70tbsp
flavorless vegetable oil
30g
1.01fl oz
Method
Base (d18 cm | 7 inch)
- Mix soft butter (1), sugar, salt, two kinds of flour, corn starch, and combine until moist crumbs. Add water and stir.
- Let cool for 1 hour and place it in the oven at 302F | 150C for 20 minutes. Stir 2 times in the process, and cool.
- Grind into small crumbs, mix with room temperature butter (2).
- Grease a ring with butter, line it with a piece of parchment paper and form a base. Use about 2/3 of the crumble to form the borders.
- Set aside in the fridge until ready to use.
Chocolate cheesecake
- Mix all the ingredients until homogeneous.
- Place on the baking sheet and bake at 230F | 110C for 80 minutes.
- Let cool to room temperature, and put in the fridge overnight.
Raspberry jam
- Heat the puree, add the sugar together with pectin. Heat to 176 F | 80C.
- Spread over the cooled cheesecake.
Raspberry jelly
- Soak the gelatin in water (1:6).
- Put the raspberry puree (1), sugar, lemon juice, and glucose syrup in a saucepan and bring it to 176F | 80C.
- Once the sugar has dissolved, remove the pan from the heat, add the gelatin mixture and melt.
- Add the cold raspberry puree (2) and stir with a spatula until smooth.
- Cover with clingfilm and leave in the fridge overnight. Whip the jelly.
Chocolate frosting
- Melt chocolate and butter, and cool it to 86F | 30C.
- Pour onto the whipped jelly, spreading evenly.
