Raspberry Cheesecake

Name: Raspberry Cheesecake
Ingredients: 1/2 cup sliced almonds; 2 1/2 cups corn flakes; 3.5 oz dark chocolate, melted; 5.25 oz milk chocolate, melted; 1 lb mascarpone; 1 lb low-fat cream cheese; 3/4 cup granulated sugar + 2 tbsp; 1-2 tsp vanilla extract; 1 tbsp powdered gelatin, bloomed in 2-3 tbsp cold water for 5 mins; 1 cup heavy cream; 1 lb frozen raspberries, thawed, drained, liquid reserved; 1 tsp cornstarch; 8.75 oz fresh raspberries

13 ingredients

4 steps

Ingredients

1/2 cup sliced almonds
2 1/2 cups corn flakes
3.5 oz dark chocolate, melted
5.25 oz milk chocolate, melted
1 lb mascarpone
1 lb low-fat cream cheese
3/4 cup granulated sugar + 2 tbsp
1-2 tsp vanilla extract
1 tbsp powdered gelatin, bloomed in 2-3 tbsp cold water for 5 mins
1 cup heavy cream
1 lb frozen raspberries, thawed, drained, liquid reserved
1 tsp cornstarch
8.75 oz fresh raspberries

Directions

1

Grease the base of a 10 inch springform pan. Combine almonds and corn flakes. Add melted chocolate and stir to combine. Transfer to cake pan and press into bottom of pan. Chill.
2

Combine mascarpone, cream cheese, 3/4 cup sugar and vanilla extract. Mix 2 tbsp cheese mixture with bloomed gelatin and gently heat until gelatin melts. Mix into remaining cheese mixture. Whip cream to stiff peaks then fold in. Fold in 1/2 the frozen raspberries. Transfer to prepared pan, smooth top and chill for at least 4 hours.
3

Meanwhile, push remaining frozen raspberries through a fine-mesh strainer. Mix juice with remaining sugar. Bring 2/3 of juice to a boil. Mix remaining juice with cornstarch then add to boiling mixture. Simmer for 1 min, stirring. Let cool.
4

Loosen cheesecake from pan and transfer to a serving plate. Arrange fresh raspberries on top. Drizzle raspberry sauce over top. Serve.