Chocolate Berry Cheesecake

Chocolate Berry Cheesecake

Ingredients

Cookie bottom
250 grams of American chocolate chip cookies
50 grams of brownie cookies
100 grams of melted butter

Cheesecake filling
9 sheets of gelatin
300 grams of forest berries (frozen)
150 grams of raspberries (frozen)
2 table-spoons of Orange juice (ca. 35 milliters)
45 grams of sugar
250 grams of Fromage Frais (0,2%)
2 topped tea-spoons of homemade vanilla sugar
45 grams of sugar

Making Chocolate Berry Cheesecake

You need a round cake tin (ca. 22 dm in diameter) and a food-processor. Add the cookies to the processor and blend until finely ground, melt the butter in a pan on the stove or in the microwave and add to the cookies, turn the processor back on and mix well. Line your cake tin with baking paper and use the butter paper to grease along the inside edges. Pour the cookie mix into the tin and pat down firmly and evenly. Put the cake tin in the fridge while you start on the cheese cake filling.

Chocolate Berry Cheesecake

Add the sheets of gelatin into a bowl and cover with cold water (I used water I had standing in the fridge). Add your berries to a pot and heat up on medium heat. When the juices are flowing and it starts to bubble, add the berries to a blender and blend until fine. Pour the berries back into the pot and add 45 grams of sugar and about 2 table-spoons of orange juice. Let heat through  when hot and almost boiling take off the heat. Squeeze the water out of the gelatin sheets and add them into the hot berry mix. Use a whisk and whisk the gelatin in, it will melt and dissolve.

Whisk occasionally while making the cheese cream. (I was lucky enough to have an extra pair of hands, Tim whisked until I needed to add it to the cheese cream). Add the Fromage frais to the bowl together with vanilla sugar and sugar. Whisk with and electric mixer until smooth.  Pour in the now warm berry mix to the cheese cream, mixer on full power. When all is mixed in, take out your cake tin and pour the cheese cream over the cookie bottom. Refrigerate until the next day or until firm.

Tip: We bought 300 grams of frozen raspberries and left the rest to defrost in the fridge until the next day. Then we decorated the cake with some of these raspberries and used the rest for a raw-stirred jam. It’s sometimes hard to get fresh raspberries, but if you defrost them carefully on a plate they look almost as good as the fresh ones.

Inspired by Elin Larsen
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