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Chocolate and Raspberry Cheesecake
Chocolate and Raspberry Cheesecake
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Chocolate and Raspberry Cheesecake

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  • INGREDIENTS

    Chocolate and Raspberry Cheesecake with

  • NUTRITIONAL INFORMATION

    Chocolate and Raspberry Cheesecake with

  • HOW TO PREPARE

    Chocolate and Raspberry Cheesecake with

  • REVIEWS

    Chocolate and Raspberry Cheesecake with

  • For the base:
  • 1.5 cups oreo cookies or 150 g, crumbled
  • 50 g or ¼ cup melted butter
  • For the filling:
  • 1 cup liquid cream or 250 ml
  • 100 g melted dark chocolate
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 185 ml or ¾ cup liquid cream additional quantity, chilled
  • 1.5 cups or 300 g Mascarpone cheese
  • 2 tablespoons gelatine powder dissolved in 5 tablespoons hot water
  • 1 teaspoon vanilla essence
  • For the raspberry jelly:
  • 5 tablespoons raspberry jelly powder or 60 g
  • 125 ml or ½ cup boiling water
  • 125 ml or ½ cup cold water
  • Energy 530 Kcal
  • Protein 13 g
  • Carbohydrate 48 g
  • Fats 35 g
Source: https://www.nestledessertsarabia.com/recipe-details/chocolate-and-raspberry-cheesecake/218

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Combine cookie crumbs and butter. Rub the ingredients using fingertips until well combined. Press dough over the base of a 20cm loose bottom cake tin.
2
Mix fresh liquid cream and the melted chocolate until well combined, then pour evenly over the prepared base and place in fridge until it almost sets.
3
Combine Nestlé® Sweetened Condensed Milk, additional fresh liquid cream and cheese in a mixing bowl and mix using an electric mixer for 5 minutes or until the mixture is smooth and almost thick. Add the dissolved gelatin and vanilla essence with constant stirring until all are well combined.
4
Pour the cheese mixture evenly over the chocolate mixture and place again in the fridge for ½ hour or until it’s almost firm.
5
Pour the raspberry jelly mixture over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.
6
To make raspberry jelly: place raspberry jelly powder and ½ cup or 125ml boil water in a mixing bowl, stir until jelly is dissolved. Add the remaining ½ cup or 125ml of cold water and stir.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Chocolate and Raspberry Cheesecake with

  • For the base:
  • 1.5 cups oreo cookies or 150 g, crumbled
  • 50 g or ¼ cup melted butter
  • For the filling:
  • 1 cup liquid cream or 250 ml
  • 100 g melted dark chocolate
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 185 ml or ¾ cup liquid cream additional quantity, chilled
  • 1.5 cups or 300 g Mascarpone cheese
  • 2 tablespoons gelatine powder dissolved in 5 tablespoons hot water
  • 1 teaspoon vanilla essence
  • For the raspberry jelly:
  • 5 tablespoons raspberry jelly powder or 60 g
  • 125 ml or ½ cup boiling water
  • 125 ml or ½ cup cold water
NUTRITIONAL INFORMATION

Chocolate and Raspberry Cheesecake with

Source: https://www.nestledessertsarabia.com/recipe-details/chocolate-and-raspberry-cheesecake/218

  • Energy 530 (Kcal)
  • Protein 13 (g)
  • Carbohydrate 48 (g)
  • Total Fat 35 (g)
HOW TO PREPARE

Chocolate and Raspberry Cheesecake with

1
Combine cookie crumbs and butter. Rub the ingredients using fingertips until well combined. Press dough over the base of a 20cm loose bottom cake tin.
2
Mix fresh liquid cream and the melted chocolate until well combined, then pour evenly over the prepared base and place in fridge until it almost sets.
3
Combine Nestlé® Sweetened Condensed Milk, additional fresh liquid cream and cheese in a mixing bowl and mix using an electric mixer for 5 minutes or until the mixture is smooth and almost thick. Add the dissolved gelatin and vanilla essence with constant stirring until all are well combined.
4
Pour the cheese mixture evenly over the chocolate mixture and place again in the fridge for ½ hour or until it’s almost firm.
5
Pour the raspberry jelly mixture over the top and set in the fridge for 3 hours minimum or until its firmed and easy to slice.
6
To make raspberry jelly: place raspberry jelly powder and ½ cup or 125ml boil water in a mixing bowl, stir until jelly is dissolved. Add the remaining ½ cup or 125ml of cold water and stir.
REVIEWS

Chocolate and Raspberry Cheesecake with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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