New York cheese cake with chocolate and raspberries. Today's recipe is a bomb, in all directions: is a caloric bomb undoubtedly, having regard to ingredients. Is’ a bomb of taste, because when you have tasted a spoonful of this chocolate cheese cake New York, creamy, with the base crunchy and the acidity of raspberries, You can no longer do without it. If you have not already tried my NEW YORK CHEESE CAKE, I urge you to do so and to carefully watch VIDEO RECIPE STEP BY STEP on my YouTube channel, you can apply to almost 100% even at New York cheese cake with chocolate.
Is’ a bomb as a recipe in itself, because it really is extremely easy to prepare and success, I guarantee, is insured. I prepared with an extra dark chocolate, more sinful, but you can also do with milk chocolate or white (150 and 170 grams respectively doses increasing).
As a garnish, instead of the classic composed of cheese cake, I preferred to use raw raspberries. Whether to have a higher acidity in contrast with the sweet, whether for a mere matter aesthetics, I confess. Obviously, in this case you can use cranberries, Ribes, both cooked both raw. While in spring and summer, especially since it's a dessert that is eaten cold, I abbinerei the cheese cake chocolate strawberries, apricots and peaches.
Is’ important that the sweet rest overnight in the refrigerator, to firm and so that the flavors blend well. I'm sure you will enjoy it very much. I hope you notice my new ceramic: This one comes from Faenza and is an artist that I really like, Mirta Morigi. Gave it to me my partner who, for once, he perfectly centered my taste. Miracles of spring. If you prefer to try a cake without baking, then what for you is the cremosissima CHEESE CAKE WITHOUT COOKING WITH MORE AND BLUEBERRY. Even this sweet find the VIDEO RECIPE on my YouTube channel. Have a good day.
DOSES FOR PIE OF 22 CENTIMETERS:
450 grams of cream cheese (Philadelphia, robiola or ricotta)
120 grams of dark chocolate
a pinch of fine salt
4 whole eggs
90 grams of sugar cash
1 tablespoon organic vanilla extract
fresh raspberries or other red fruit for garnish, to taste
powdered sugar for garnish, to taste
for the base
140 grams of Digestive type cookies
80 grams butter, melted
2 tablespoons unsweetened cocoa powder
30 grams of brown sugar
a pinch of fine salt
For the base of the cheesecake with chocolate and raspberries: put in Blender cookies, Salt, the cocoa powder and sugar and blend until all powder. Add the melted butter and continue to whisk until mix. Grease the Pan and flour it lightly, then pour the mixture of cookies and cocoa on the bottom, pressing and levelling well both on the bottom on both sides, to form an edge like a tart. Store the tortiera in the refrigerator for at least an hour.
Meanwhile preheat the oven to 150 degrees static.
For the filling of cheesecakes chocolate and raspberries: working with an electric mixer (or in a food processor) the cream cheese with the sugar, salt and vanilla, until the mixture is smooth and soft. Add one egg at a time, continuing to whip at medium speed, until the mixture has absorbed the egg well. Then follow the same procedure with the other three eggs. Eventually, you will need to obtain a dough very creamy.
Coarsely chop the chocolate and melt in a Bain Marie or microwave, then pour flush in the cream cheese and egg, always working the mixture with the beaters on low speed. Pour the cream cheese and chocolate into biscuit base. Put the baking tray with the New York chocolate and raspberry cheese cake inside a larger baking tray and fill it with water until you get to two-thirds of the height of the cake pan, then bake, a medium height, for 45-50 minutes. Remember that the cheese cake with chocolate and raspberries (like any cheesecake) must remain creamy center. Cool the cake completely and let it rest in the refrigerator over night.
Garnish the chocolate cheesecake with raspberries or fruit that you have chosen, sprinkle with a little icing sugar and serve. Bon appétit!