- 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
Chocolate and Raspberry Cheesecake
INGREDIENTS
Chocolate and Raspberry Cheesecake with
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
HOW TO PREPARE
Chocolate and Raspberry Cheesecake with
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 it's 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.
NUTRITIONAL INFORMATION
Chocolate and Raspberry Cheesecake with
Chocolate and Raspberry Cheesecake with
- Energy 530 (Kcal)
- Protein 13 (g)
- Carbohydrate 48 (g)
- Total Fat 35 (g)
REVIEWS
Chocolate and Raspberry Cheesecake with
