Are looking for inspiration recipes raspberry chocolate cheesecake that are interesting? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious raspberry chocolate cheesecake should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of raspberry chocolate cheesecake, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare raspberry chocolate cheesecake good wherever you are, because as long as you know the trick, this dish is could become dish special

Ingredients and seasonings required for make

1. Prepare 2 cups chocolate wafer crumbs (about 38 wafer)
2. Prepare 1/3 cup sugar
3. Prepare 1/2 cup butter, melted
4. Take Filling
5. Prepare 1 envelope unflavored gelatin
6. Prepare 3/4 cup cold water
7. Prepare 2 cups heavy whipping cream
8. Take 3 packages (two 8 ounces, one 3 ounces) cream cheese, softened
9. Prepare 1/3 cup sugar
10. Prepare 4 ounces) semisweet chocolate, melted and cooled
11. Prepare 1 cup fresh or frozen raspberries fresh raspberries and mint, optional

Nutrition Facts Remove the pot from the heat, leaving the bowl of chocolate over the hot water. Add in both sugars and cocoa powder and beat smooth. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water. Add the chocolate cheesecake batter to the springform pan first.

How to make:process Raspberry chocolate cheesecake:

1. Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1-in. Up the sides of a greased 9-in. Springform pan; set aside.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.
3. In a small saucepan, beat cream until stiff peaks form; set aside. In a large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl.
4. To one bowl, fold in melted chocolate and half of the whipping cream. Pour over prepared crust. To the other bowl, carefully fold in the remaining whipping cream, then the raspberries. Pour over chocolate layer. Cover and refrigerate for 6 hours or overnight.
5. Carefully run a knife around edge of pan. To loosen. Remove sides of pan. Garnish with berries and mint if desired. Refrigerate leftovers.
6. Done and ready to serve!

Slowly pour the raspberry cheesecake batter on top to avoid it plopping into the pan and disturbing the chocolate layer. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. In a small bowl, combine cracker crumbs and confectioners' sugar; stir in butter.

how ? Easy isn’t it? That’s the make raspberry chocolate cheesecake that you practice at home. Hope it’s useful and good luck!