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

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