Savor the exquisite Raspberry Chocolate Cheesecake with Jelly Topping, where a chewy brownie base pairs with a creamy, flavorful filling and a shimmering jelly layer. This dessert marries the deep richness of chocolate with the bright tanginess of raspberries, topped with a visually striking jelly. Ideal for special moments or as a luxurious treat, this cheesecake offers a harmonious blend of textures and tastes, sure to enchant your palate.

INGREDIENTS

7h - Number of servings: 12

Cake Layers

• 50 g butter
• 50 g Freia Queen Chocolate
• 0.75 dl wheat flour
• 0.5 tsp vanilla sugar
• 1 dl sugar
• 1 egg

Cream and Jelly Topping

• 2 packets of Freia Raspberry Jelly (1 for the cream, 1 for the jelly topping)
• 2.5 dl water
• 3 dl heavy cream
• 200 g Philadelphia Original cream cheese
• 120 g powdered sugar
• 1 can of sour cream
• 2 tsp vanilla sugar

Decoration

• 1 basket of raspberries
• Lemon balm, mint, or edible flowers

How to Make the Base:

1. Choose Your Base: Opt for a classic biscuit base or for a unique twist, use chocolate cake or chocolate biscuits. A thin brownie layer works well too, offering a chewy and rich foundation.

2. Prepare the Brownie Base: Melt the butter and chocolate together. Sift the flour and other dry ingredients into the chocolate mixture. Stir in the egg until well combined. Pour this batter into a springform pan lined with parchment paper at the bottom.

3. Bake: Cook in a preheated oven at 170°C (338°F) for around 15 minutes. Let it cool entirely before adding the cheese layer.

How to Make the Cheese Cream

1.  Prepare the Jelly: Begin with a packet of jelly, preparing it according to the package but with only 2.5 dl of water. Allow it to reach room temperature.
2. Whip the Cream: Whip the heavy cream until stiff peaks form. In a separate bowl, mix the cream cheese, powdered sugar, sour cream, and vanilla sugar until fluffy. Fold the whipped cream into this mixture gently.
3. Combine: Stir the cooled jelly into the cheese mixture until thoroughly blended.
4. Assemble: Spread the cheese cream over the cooled brownie base. Refrigerate for 30 minutes to let it set slightly.
5. Prepare the Top Layer: Make the second jelly packet with 3 dl of water. Once cooled to room temperature, carefully pour and spread it over the set cheese layer.
6. Chill: Ensure the cake is on a level surface for the jelly to set evenly. Refrigerate for at least 5 hours.
7. Finishing Touches: Loosen the cake edges with a knife, then remove the springform ring. Garnish with fresh berries and lemon balm or mint before serving.

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