Valentine's Day Cheesecake With Salted Chocolate Ganache And Raspberries | Smeg

Dessert
Valentine's Day Cheesecake With Salted Chocolate Ganache And Raspberries | Smeg

Celebrate Valentine’s Day with this Salted Chocolate Ganache and Raspberry Cheesecake. It’s sinfully decadent yet fruity and refreshing. It’s not too sweet, but rich and is guaranteed to make your loved one feel special.

 

Difficulty 3/5           Prep Time 15 MIN           Cook Time 120 MIN           Serves 6

 

FEATURED PRODUCTS

 

INGREDIENTS

  • Oreo biscuits 26
  • melted butter in a bain-marie (double-boiler) 125 g
  • melted dark chocolate in a bain-marie (double-boiler) 350 g
  • Philadelphia cheese 700 g
  • Eggs 5
  • Cocoa powder 40 g
  • Fresh cream 375 g
  • Sugar 270 g
  • Salt 1 g
  • raspberries 500 g
  • Icing sugar (as needed)

 

DIRECTIONS

FOR THE BASE:

  1. Pre-heat the oven to 170°C and take a 26 cm diameter mold.
  2. Lightly break up the biscuits in the mixer, add the melted butter and chop everything.
  3. Pour the mixture in the cake mold, press it down firmly with a glass or a cups measurer until the base is firm and without holes.
  4. Bake in the oven for 20 minutes. When it's ready leave it aside to cool it down. In the meanwhile, prepare the cream for the cheesecake.

FOR THE CREAM:

  1. Add the cream cheese to a bowl and soften it well with the whisk.
  2. Add the sugar and whip everything well until it is almost melted.
  3. Add the cocoa powder and mix well.
  4. When everything is well mixed add the eggs, one at a time to let the each one of them be absorbed into the mixture.
  5. Keep blending until you reach a pudding-like consistency and add the chocolate.
  6. When the chocolate is well mixed in add the cream and keep blending everything until the mixture reaches a firm consistency. It will take 5 minutes.
  7. Pour the mixture in the cake mold over the biscuit base and bake in the pre-heated oven at 175°C for 90 minutes. When the cheesecake doubles in size, shows some cracks on the top and its consistency will be soft and firm then it's ready.
  8. In the meanwhile, prepare the ganache by melting chocolate bain-marie (double-boiler). Let it cool down then add the cream and start whipping the mixture until it is fluffy and firm. It will take some minutes but the more you whip it the better the consistency. At this point add the salt for the salted version.
  9. Decorate with fresh raspberries, carefully washed and dried.
  10. Sprinkle some powdered sugar on the top and enjoy the cheesecake with who you love!

 Courtesy of Smeg.

Tags: Dessert