Chocolate Raspberry Cheesecake – Bruno Albouze

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta provides a similar texture.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt has lower fat while buttermilk can add moisture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine is often less expensive.

Preheat the oven to 375°F (180°C).

Prepare a chocolate granola crust by mixing dry ingredients, then adding honey and melted butter; mold into a disk.

Bake the crust in the oven for around 15 minutes.

Chop some bittersweet chocolate and sprinkle it on top of the hot granola crust; let it cool completely before transferring it onto a flat platter.

Melt bittersweet chocolate over a bain-marie.

In a mixing bowl, combine room temperature cream cheese, creme fraiche, sugar, and vanilla; start mixing on low and increase the speed as it comes together.

Warm the cream cheese using a kitchen torch or microwave to achieve a smooth mixture.

Prepare a ganache by mixing hot half-and-half with the melted chocolate; blend well and let cool to 75°F (25°C).

Incorporate the room temperature chocolate ganache into the cream cheese mixture; optionally add a tablespoon of raspberry liqueur.

Fill a cake ring with the chocolate cheesecake filling and even it out with a small offset spatula; freeze the cake overnight.

Make a raspberry jelly by heating raspberry puree with a dash of water and adding sugar and agar-agar; bring to a boil and cook for 2 minutes, then cool to 95°F (35°C).

Cover the top of the frozen cheesecake with the raspberry jelly and freeze to set for about 20 minutes.

To serve, remove the cake ring using a hair dryer and carefully place the cheesecake on top of the chocolate granola disk; refrigerate for a few hours to thaw.

Cut the cheesecake into 12 portions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens