Lastnight I made a raspberry and chocolate layered cheesecake. It turned out okay.. needs some fine-tuning should I make it again next time. Perhaps less raspberry extract (which I made myself) as the raspberry layer is a bit soft, and overpowers the chocolate flavour.
I used my "base" cheesecake recipe - which is simply 250g soft philly cheese, half cup sweetened condensed milk and 150ml whipped cream.
Chocolate biscuit base in a lined-springform cake tin.
I melted some chocolate in a bain-marie and mixed that into the cream cheese and condensed milk, then folded in the cream. Poured it into the tin and popped it in the fridge while I made the raspberry layer...
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| The chocolate layer |
Next was making the raspberry extract - Since I wanted a natural raspberry flavour and colouring. I used 300g of frozen fresh raspberries and a tablespoon of caster sugar and allowed it to slowly boil down. As I am poor and don't own a fancy food processor, I used my potato masher. Once it cools down enough, I used an unused chux cloth to strain it - no one likes raspberry seeds!
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| Straining out the juice |
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| Looks like bloodied testicles.. |
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| Juice was added to the philly cream and condensed milk, and whipped cream folded in. |
