Description
This cheesecake and indulge in their amazing double-layered filling of chocolate and cream cheese layer with splashes of fresh raspberries. It is impossible to resist!
Ingredients
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Cracker
100 g
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Sugar
60 g
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Butter
70 g
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Raspberry
100 g
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Cream cheese
350 g
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Condensed milk
200 g
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Chicken egg
2 piece
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Vanilla
0.5 tsp
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Dark chocolate
100 g
Cooking
For the crust I used a little brown sugar "Mistral". In a blender grind the biscuits, add sugar and butter. Mix to a state of dough.
Put in molds (I have 2 PCs, 12 cm) to form bumpers.
Raspberries pour 1 tsp of sugar.
Using a mixer on low speed, beat cheese with condensed milk. Add the eggs and vanilla and beat again until smooth. Divide the mass into two equal parts.
In one portion of the cheese mass, add the melted chocolate.
In the second part, be careful not to damage the berries, stir in the raspberries with sugar.
Because cheesecake will be baked in a water bath, molds need to wrap foil. Into molds to pour the chocolate mass.
Put the raspberry layer. Form put in a deep baking pan. In a pan pour hot water and place in a preheated 180 °C oven. Bake for about 30 minutes. Cheesecake is ready when its edges will seize, and the middle will still shake. Ready cheesecake cool to room temperature, and then refrigerate at least 4 hours.
Before serving, garnish with fresh raspberries and mint leaves.
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