The perfect trio, raspberry - chocolate cheesecake!

Updated: Jul 21, 2019

Hello everybody!

After a couple weeks of break I will try to post a bit more often now! Spring is all around and it makes me long for bright, refreshing desserts! Raspberries and chocolate are one of my very favorite baking ingredients and they make a perfect match when combined :-) The addition of cheesecake layer makes the cake even more interesting :-) Try it yourself!


Sponge cake:

120 g flour

3 eggs

150 g icing sugar

40 g cocoa

2 table spoons oil

1/2 tea spoon baking powder

Raspberry layer:

500 g raspberries

120 ml hot water

2 table spoons icing sugar

2 raspberry jellies

Cheesecake layer:

500 g cheese

250 mascarpone

200 g yogurt

120 g icing sugar

4 tea spoon gelatin

Step by step:

Star by preparing the jelly layer. If you feel you don't have enough time you can even prepare it the day before. Mix the raspberries together with icing sugar using food processor. Then prepare the jelly by dissolving the powder in hot water. Make sure that the jelly dissolves completely before pouring it into the raspberry mousse. Let the mixture cool down, pour it into the baking form (18 cm, filled with aluminium foil), place it in the fridge for couple overs or overnight.

To prepare the sponge cake, whip eggs together with sugar for approximately 5-7 minutes until you obtain a yellow fluffy, mixture. In a separate bowl sift and mix the dry ingredients together. Then combine dry and wet ingredients, add oil and mix gently with spatula until it blends in, but not longer. Pour the batter into the prepared baking form (preferably filled with baking paper) and bake for approximately 15-20 minutes in 180 °C. Let the sponge cake cool down.

In the meantime prepare the cheese layer. Dissolve the gelatin powder in 100 ml of hot water. Let the mixture cool down. In a separate bowl mix all the ingredients, cheese, mascarpone, icing sugar and yogurt, pour the cooled down gelatin mixture (it is very important that the mixture is cooled down!).

To assembly the cake place approximately 1/3 of cheese-cream on the cooled down sponge cake. Then transfer gently the jelly layer (previously prepared in the 18 cm baking form) onto the top of cream. Cover the surface and the sides of the cake (the jelly layer is 18 cm, while the sponge cake 22 cm) with the remaining cheese cream. Place the cheese-cake into the fridge and let it cool down for approximately 3-4 hours, preferably overnight. The next morning decorate the cake with fruits. Bon appetit! :-)

I would also like to take this opportunity to wish everybody a very happy Easter. Hope you have a lovely time with all your loved one!

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