Straciatella cheesecake

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Today I want to share another quick and easy dessert. This time we'll prepare straciatella cheesecake, combining cocoa biscuit base and fluffy cheese layer filled with dark chocolate. 

 

Lightly buttery, cocoa base brings to ming shortcrust pastry. The cheesecake is delicate and perfectly sweet, and the chocolate, breaking it up, wonderfully balances the overall sweetness of the dessert. All of that under a quick 'crumble' of biscuits and raspberries that make the whole composition fresher and adds a tad of fruity sourness. It takes 20 minutes or less to make, and the wow factor is guaranteed!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Base

  • 260 g biscuits
  • 100 g cool melted butter
  • 20 g dark cocoa

Cheese layer

  • 18 g gelatine crystals (+ 120 ml hot water)
  • 750 g cream cheese
  • 150 g icing sugar
  • 300 ml whipping cream (36%) 
  • 2 tsp vanilla extract
  • 100 g dark chocolate 

Decoration

  •  50 g biscuits
  • 1 tbsp freeze-dried raspberries 

Sposób przygotowania

  1. Prepare cookie base. Put 260 g biscuits into a large string bag. Close the bag almost completely, leaving a 1 cm gap that will air escape. Crush the cookies with a rolling pin. Once you've crushed all cookies add 20 g dark cocoa and 100 g cool melted butter. Massage the bag to distribute fat in cookies until they resemble wet sand.
  2. Transfer crushed cookes into a baking tin, 18 x 28 cm. Its bottom should be lined with baking paper, and its sides - with paper or acetate foil. Distribute cookies across the whole surface of the baking tin and press them down with a flat-bottomed glass to get an even, compact base. Put the baking tin into a fridge as you move on to cheese layer.
  3. Pour 120 ml freshly boiled water into a small jug and add 18 g gelatine crystals. Stir through the contents of the jug shortly until gelatine dissolves and set aside for 10 minutes until cool.
  4. Pour 300 ml cold whipping cream (36%) into a medium bowl. Beat contents of the bowl with an electric mixer 3/4 of the way, that is until cream is aerated and at least doubles in volume, but is not completely stiff yet. Once you've got the right texture put the bowl into a fridge to cool slightly.
  5. Put 750 g full fat cream cheese at room temperature into a separate, very large bowl. Add 150 g icing sugar and 2 tsp vanilla extract. Mix contents of the bowl shortly with an electric mixer, only until uniform.
  6. Add a teaspoon of cheese mixture to cool gelatine and stir shortly until uniform. Add tempered gelatine into cheese in a thin trickle, constantly stirring contents of the bowl at medium speed. This way it will be easy to distribute gelatine solution in cheese and avoid unpleasant lumps. Once you've added all of gelatine continue mixing for 30 seconds to ensure everything combined as it should. 
  7. Add whipped cream to cheese mixture and distribute it with a silicone spatula. Finally, add 100 g finely chopped dark chocolate into the mixture. Mix everything for the last time, only until evenly distributed.
  8. Transfer cheese mixture onto cool cookie base and spread it evenly across the whole surface. Once you've added cream mixture may start setting quickly, so it's worth being quite fast. 
  9. Decorate cheesecake with some crushed cookies and crusshed freeze-dried raspbierries. Put ready cheesecake into a fridge overnight to set.
  10. Enjoy!

Approximate nutritional value 

100 g 

  • 357 kcal
  • Carbs: 26 g 
  • Fat: 26 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 429 kcal
  • Carbs: 31 g 
  • Fat: 31 g
  • Protein: 6 g
  • Fibre: 1 g

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