Ingrediente:

Pentru stratul de ciocolata:

·         300 grame ciocolata neagra (de preferat 70% cacao);

·         250 mL smantana pentru frisca (35% grasime);

·         400 grame crema de branza (temperatura camerei);

·         100 grame zahar pudra.

Pentru stratul de zmeura:

·         500 grame zmeura proaspata sau congelata;

·         400 grame crema de branza (temperatura camerei);

·         200 mL smantana pentru frisca (35% grasime);

·         100 grame zahar pudra;

·         10 grame gelatina;

·         50ml apa rece.

Pentru decor:

·         Fructe proaspete (kiwi, portocale, zmeura, mure, afine)

Portii: 16

Timp de preparare: 4 ore si 45 minute

Mod de preparare:

Topeste ciocolata neagra la bain-marie sau in cuptorul cu microunde (in reprize scurte, amestecand intre ele). Intr-un bol mare, bate crema de branza cu zaharul pudra pana devine cremoasa. Incorporeaza smantana pentru frisca, batand pana obtii o compozitie pufoasa. Adauga ciocolata topita (dar racita putin) si amesteca bine. Toarna compozitia de ciocolata intr-o forma de tort cu pereti detasabili si niveleaza. Pune la frigider pentru a se intari.

Pune gelatina la inmuiat in apa rece timp de 5 minute. Incalzeste usor zmeura (daca este congelata, las-o sa se dezghete si scurge excesul de lichid) si paseaz-o cu un blender. Daca vrei un strat fin, poti sa treci zmeura printr-o sita pentru a elimina semintele. Intr-un bol mare, bate crema de branza cu zaharul pudra pana devine cremoasa. Incorporeaza smantana pentru frisca, batand pana obtii o compozitie pufoasa. Incalzeste usor gelatina hidratata pana se dizolva complet si adaug-o in amestecul de zmeura, amestecand rapid pentru a preveni formarea de cocoloase. Combina amestecul de zmeura cu cel de crema de branza si smantana pentru frisca. Toarna compozitia de zmeura peste stratul de ciocolata si niveleaza. Pune cheesecake-ul la frigider pentru cel putin 4 ore, de preferat peste noapte, pentru a se intari bine. Inainte de a servi, orneaza cheesecake-ul cu fructe proaspete.

Bon Appétit!

Ingredients:

For the chocolate layer:

·         300 grams dark chocolate (preferably 70% cocoa);

·         250 mL heavy cream (35% fat);

·         400 grams cream cheese (room temperature);

·         100 grams powdered sugar.

For the raspberry layer:

·         500 grams fresh or frozen raspberries;

·         400 grams cream cheese (room temperature);

·         200 mL heavy cream (35% fat);

·         100 grams powdered sugar;

·         10 grams gelatin;

·         50 mL cold water.

For decoration:

·         Fresh fruits (kiwi, oranges, raspberries, blackberries, blueberries)

Servings: 16

Preparation time: 4 hours and 45 minutes

Method of preparation:

Melt the dark chocolate in a bain-marie or microwave (in short intervals, stirring in between). In a large bowl, beat the cream cheese with the powdered sugar until creamy. Incorporate the heavy cream, beating until you get a fluffy mixture. Add the melted chocolate (cooled slightly) and mix well. Pour the chocolate mixture into a springform pan and level it. Place in the refrigerator to set.

Soak the gelatin in cold water for 5 minutes. Gently heat the raspberries (if frozen, let them thaw and drain excess liquid) and blend them. If you prefer a fine layer, you can strain the raspberries to remove the seeds. In a large bowl, beat the cream cheese with the powdered sugar until creamy. Incorporate the heavy cream, beating until you get a fluffy mixture. Gently heat the soaked gelatin until fully dissolved, then add it to the raspberry mixture, stirring quickly to prevent clumping. Combine the raspberry mixture with the cream cheese and heavy cream mixture. Pour the raspberry mixture over the chocolate layer and level it. Place the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set well. Before serving, decorate the cheesecake with fresh fruits.

Bon Appétit!