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. I'm used’ 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. I'm used’ a bomb as a recipe in itself, because it really is extremely easy to prepare and success, I guarantee, is insured, I made with a 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, either by having 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. I'm used’ 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: My buddy gave it to me that, for once, he perfectly centered my taste… miracles of spring. And do not forget to try the classic version of New York cheese cake, with Strawberry Compote or cremosissima cheese cake without baking with blackberries and blueberries.
NEW YORK CHEESE CAKE WITH CHOCOLATE AND RASPBERRIESPrint This
- 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, just enough
- powdered sugar for garnish, just enough
- 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. Put the cake 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 well the egg. 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 pan with the New York cheese cake with chocolate and raspberries in a larger pan and fill it with water up to two-thirds of the height of the cake, 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!