dark chocolate and raspberry
- 750g (1 lb 6 oz) cream cheese, chopped and softened
- 1 cup (220g/7¾ oz) caster (superfine) sugar
- 4 large eggs
- 400g dark (70% cocoa) chocolate, melted and cooled slightly
- 1½ cups (375ml/13 fl oz) double (thick) cream
- 1 teaspoon vanilla bean paste
- 1½ tablespoons plain (all-purpose) flour or rice flour
- 150g fresh raspberries
- Heat the oven to 220°C (425°F). Line a 3 x 12cm skillet with 3 large pieces of non-stick baking paper overlapping, ensuring paper comes above rim+.
- Place the cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined.
- Add chocolate, cream and vanilla and beat until just combined. Sift in flour and beat, on a low speed, until thick. Pour into the prepared pans and top with raspberries. Bake for 10 minutes then rotate and cook for a further 8 minutes. The cheesecake should rise up like a soufflé and caramelise slightly but still have an extreme wiggle in the middle.
- Once out of the oven, leave to cool for 1 hour (the cheesecakes will sink a bit), then refrigerate until chilled. Makes 3
+ The double layer of baking paper that comes high above the tin protects the sides from burning.
++ This cheesecake mixture can be used for a variety of tin sizes – see below:
- 1 x 22cm round springform cake tin or 1 x 22cm skillet. Bake for 15 minutes, rotate, then cook for a further 10-15 minutes
- 2 x 16cm skillets. Bake for 8 minutes, rotate, then cook for a further 10 minutes.
- 6 x 9cm metal pie tins. Bake for 12 minutes, rotate, then cook for a further 5 minutes.
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Photography: Con Poulos
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