Tuesday, 3 December 2013

Raspberry Chocolate Hazelnut
Cheesecake

What a rosy red colour, perfect for the
Holiday Season

Daily I max out on nutritional foods recognizing the importance of their contribution to my
health!
But, my motto is
"eat well, save the bad calories for dessert"
Having said that, I still maintain that cheesecake has an element of nutrition with it's protein content.
AND
my recipe has added yogourt and raspberries
so,
don't feel toooo guilty indulging in this gorgeous
Holiday Recipe

Raspberry Chocolate Hazelnut Cheesecake


  • 400 grams tub Philadelphia cream cheese
  • 1/2 cup strawberry or raspberry yogourt
  • 1/3 cup sugar
  • 7 drops red food colouring(optional)
  • 2 pints fresh raspberries
  •  Recipe Chocolate Hazelnut:
  • 400 grams tub Philadelphia cream cheese
  • 1/8 cup cocoa
  • 1 tablespoon flour, halved and set aside
  • 1/2 cup nutella (chocolate hazelnut spread)
  • 1/4 cup sugar
  •  Almond Shortbread Crust:
  • 250 grams pkg. of almond shortbread cookies (like Voortmans)
  • 2 tablespoons melted butter
  • 2 lg. eggs, separated
Directions
  1. In a food processor whiz the cookies to make crumbs. Add the butter and mix.
  2. Press 3/4 of the crumbs onto the bottom of a parchment lined spring form pan. Set aside the remaining crumbs for the topping.
  3. In a small sauce pot cook the raspberries with 2-3 tbsp of water until softened. Mash with a fork to speed the process.
  4. Strain the seeds by pressing through a strainer. You should have approx. 3/4cup of puree.
  5. In the same food processor cream the cheese to remove any lumps. Add the yogourt, sugar, raspberry puree, 1/2 tbsp flour and the drops of food colouring blend well.
  6. Add 1 egg to the blended mixture and pulse to mix. Do not over mix or the cheesecake will incorporate too much air
  7. Pour mixture onto the crumb crust and spread.
  8. Using the same processor (no need to wash) cream the cheese, cocoa, Nutella, remaining flour, and sugar
  9. Add the egg and pulse until mixed. DO NOT OVER MIX
  10. Pour onto the pink base and using a knife or spatula swirl the two flavours together
  11. Sprinkle the remaining crumbs around the edge to create a decorative effect.
  12. Bake in a preheated 325F oven for 1hr. Place a small sauce pot 3/4 filled with water to make a Bain Marie. This will prevent cracking.
  13. Remove from oven allow to sit 5-10min. Using the back of a knife, run the knife along the outside crust to loosen it so that the cheesecake will not crack when cooling.
  14. Refrigerate minimum 3 hrs or overnight for best results.
  15. Garnish: fresh raspberries sprinkled with icing sugar
Enjoy with love!


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