Raspberry Chocolate No-Bake Cheesecake

Recipe:

Ingredient notes:

• Raspberries. For the filling, you can use fresh or frozen berries, or ready-made raspberry puree. In the latter case, add 75 grams of puree.
  Frozen raspberries are not suitable for the top.
  Apart from raspberries, you can prepare such a cheesecake with sour cherries or black currants.
• Chocolate. For this cheesecake, it is best to use bittersweet or semisweet chocolate. Milk chocolate will be too sweet and the flavor contrast between the chocolate and the raspberries will be flattened.
  The shape of the chocolate does not matter: it can be drops or bars.
• Cream cheese. Any cream cheese such as “Philadelphia” will work.
• Heavy cream. You need a heavy cream with a fat content of 30% or more. Leave 20% for sauces – it is too liquid for our purposes.
• Gelatin. I use gelatine sheets. You don’t need to measure water to soak it – it absorbs as much as it needs and you just pour off the rest. If you use powdered or granulated gelatin, the ratio of gelatin to water is 1 to 6 – that is, for 10 grams of gelatin, you need 60 grams of cold water.
• Eggs. The size of eggs is M. This is about 50-55 g without shells.
• Sugar. It is better if it is fine. If the crystals are too large, you can grind it in a coffee grinder or use store-bought powdered sugar.
• Crust. Graham crackers or any kind of shortbread will work.

Let’s start cooking.

Soak the gelatin in cold water separately for each layer.

For the crust, crush the crackers in a food processor. Or place in a bag and crush with a rolling pin.

Add milk and stir. Tamp down the bottom of the pan.

Refrigerate.

Prepare the raspberry filling. Puree the raspberries in a blender and strain through a sieve. You should get about 75 grams of puree.

Combine the puree with half of the powdered sugar and bring to a boil. Remove from heat. Add the gelatin.

Stir until dissolved and let stand for 5-7 minutes.

Meanwhile, combine the cold cream cheese with the cooled heavy cream and whisk. Add the other half of the powdered sugar at the end.

Add a few tablespoons of the cheese mixture to the raspberry puree and mix quickly. Then add a few more tablespoons and mix again. Combine both mixtures and stir gently with a spatula until smooth.

Pour the filling over the cooled crust.

To carefully remove the cheesecake with the set mousse from the pan, use a cake collar to line the sides of the pan.

Return the pan to the refrigerator for about an hour – the filling should set.

Prepare the chocolate layer. Chop the chocolate finely (if you’re using chocolate in drops, you don’t need to chop).

Bring half the heavy cream to a boil in a saucepan. Remove from heat and add the gelatin. Stir until dissolved.

Pour the cream over the chocolate, let stand for a few minutes, then whisk until smooth. Cover with plastic wrap and allow to cool to room temperature.

Whisk the cream cheese with the confectioners’ sugar and the other half of the heavy cream. Gradually add the chocolate mixture and stir until smooth.

Pour over the set raspberry filling.

Return to the refrigerator for about 2 hours.

Prepare the top layer. Set a quarter of the raspberries aside. Puree the rest in a blender and strain through a sieve. Add sugar to the puree and bring to a boil on the stove. Remove from heat and add gelatin. Stir until dissolved. Allow the mixture to cool to a warm temperature.

Place whole raspberries on top of the hardened chocolate filling and pour the raspberry jelly over the top. Return to the refrigerator to allow the jelly to set.

Remove the finished cheesecake from the pan and serve.

Enjoy!