Cheesecake choco-framboise

Updated at: Tue, 10 Oct 2023 00:06:18 GMT

Step 1

Thaw the raspberries for 4h.

Step 2

Mix the graham crust with the melted butter and sugar until it forms coarse, humid sand.

Step 3

Line a 9-inch spring form container with parchment paper, with the borders hanging.

Step 4

Wrap the spring form in aluminum foil.

Step 5

Press the graham crust into the spring form.

Step 6

Chill the graham crust while preparing the cheesecake, about 10min.

Step 7

In a stand mixer, beat the cream cheese at medium-high speed until soft and creamy.

Step 8

Preheat oven to 300°F.

Step 9

Add the sour cream, and beat at medium-high.

Step 10

Add the eggs, one at a time, and mix at medium.

Step 11

Add sugar, vanilla extract, lemon juice and salt. Mix.

Step 12

Fill the crust with 1/3 of the cheesecake, then chill.

Step 13

Cut the chocolate squares, then melt at 20 seconds intervals. Let it chill for about 2 minutes, on the counter or in the fridge.

Step 14

While the chocolate ganache is chilling, blend the raspberries into a purée.

Step 15

Mix 1/2 of the remaining cheesecake batter with the chilled chocolate ganache. Add the chocolate layer to the cake, and chill again

Step 16

Mix the remaining batter with the raspberry purée. When the chocolate layer is chilled enough, add the raspberry layer.

Step 17

Boil water, then add to a pan. Put the spring form in the pan.

Step 18

Bake for 55min or until the edges are set, while the center is slightly wobbly.

Step 19

Leave the oven door ajar for 1 to 2h to let the cake cool.

Step 20

Leave the cake on the counter for 4h to cool, then chill in the fridge for 12h.

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