This chocolate raspberry cheesecake has it all. The chocolate granola bottom is a step up from the traditional graham crackers crust. The no bake cheesecake filling is made up of beaten cream cheese mixture and flavored with a bittersweet chocolate ganache. The top is a soft raspberry jelly. This recipe makes one 8 inch/20 cm by 2 inch/5 cm tall cake ring. Yield 10 to 12 servings. Make a day or 2 ahead. Cake can be kept frozen for a few weeks.
Warm up honey and butter; set aside. Mix all dry ingredients together except chocolate chips. Add the warm honey-butter mixture. Place the greased cake ring onto baking tray lined with parchment or silicone mat. Use 200g of the granola mixture inside the cake ring. Press down mixture using a large spoon or another device. Note that the thickness of the granola disk should not exceed 0.47 inch/1.2 cm. Save leftover granola for your next breakfast. Once granola mixture is compressed and perfectly distributed, carefully remove the cake ring, wipe it off and reserve for the cheesecake filling.
Preheat oven to 375ºF/190ºC. Set at 350ºF/180ºC if using a fan oven. Bake granola disk for about 15 minutes. Remove from the oven and sprinkle chocolate chips – let cool completely.
Combine sugar and agar; set aside. Heat up raspberry puree with water and add sugar-agar mixture. Bring to a boil and simmer for 2 minutes. Add lemon juice – sieve and let cool.
Spreadable cream cheese should never be used for a regular cheese cake recipe. Before whipping cream cheese, soften it up in the microwave for a few seconds or use your kitchen blowtorch when mixer is running. For the ganache, melt chocolate over a bain-marie – when it is just melted, remove from the heat. Meanwhile, heat up milk and heavy cream and mix into the chocolate. Add raspberry liquor if desired. Smooth out ganache using an immersion blender; set aside. Beat cream cheese along with the sour cream, vanilla and sugar. Scrape the bottom and sides of the bowl with a spatula or dough scraper every so often to make sure everything is thoroughly combined. Beat on medium high speed until smooth and lump-free. When chocolate ganache reaches 86ºF/25ºC, add it to the beaten cream cheese and mix on medium speed until well combined.
Acetate cake collars or waxed paper can be used to line the cake ring. Otherwise, cake ring should be remove with the help of an hair drier. Fill cake ring and even out cheesecake filling using a small offset spatula. Freeze cake overnight.
Warm up raspberry jelly to 95ºF/35ºC. Pour jelly onto the frozen cheesecake – carefully tilt cake in oder to spread the it out evenly. Place cake in the freezer for about 20 min to set before un-molding. Refreeze cake if necessary. Carefully, place cheesecake over the chocolate granola disk. Let cake to thaw in the refrigerator for about 7 hours before cutting. Garnish with fresh raspberries if desired. Enjoy!
2 thoughts on “Chocolate Raspberry Cheesecake”
I have a question regarding the soft raspberry jelly. After cooling it to 35C I ended up with quite solid consistency, much different than one presented in the video. I am pretty sure that I scaled ingredients as in the recipe. What could be the reason of that?
Best regards 🙂
Well, some agar-agar powder may indeed be stronger than other. If it ends up too firm, reheat it and add more raspberry puree, boil and cool.