Ingrédients pour Lc Chocolate Raspberry Cheesecake
- 1 1/2 cups (150g) finely ground almonds
- 1/2 cup (113g) unsalted butter
- Raspberry Jelly
- 1 tablespoon (7g) unflavored gelatin
- Water
- 4 ounces (113g) finely chopped semi-sweet chocolate
- 16 ounces (450g) cream cheese
- Heavy Whipping Cream
- 1 teaspoon vanilla extract
- Raspberry Flavored Syrup
- Frozen Unsweetened Raspberries
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Comment préparer Lc Chocolate Raspberry Cheesecake
- **Prepare the Crust:** Preheat oven to 350°F (175°C).
- In a medium skillet, melt 1/2 cup (113g) unsalted butter over medium heat. Add 1 1/2 cups (150g) finely ground almonds and cook, stirring frequently, until lightly browned (about 3-5 minutes).
- Press the almond mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Refrigerate the crust for at least 15 minutes to firm up.
- Spread 1 cup (240g) raspberry preserves or spread evenly over the chilled crust.
- **Prepare the Filling:** In a small bowl, sprinkle 1 tablespoon (7g) unflavored gelatin over 1/4 cup (60ml) cold water. Let stand for 5 minutes to soften.
- In a medium saucepan, heat 1/4 cup (60ml) heavy cream over medium heat until it just begins to simmer.
- Remove from heat and whisk in 16 ounces (450g) cream cheese, cut into cubes, and 4 ounces (113g) finely chopped semi-sweet chocolate until smooth and melted.
- Stir in the softened gelatin, 1 teaspoon vanilla extract, and 1/2 cup (100g) granulated sugar (or to taste). Let cool slightly.
- In a large bowl, beat 2 cups (475ml) heavy cream with an electric mixer until stiff peaks form.
- Gently fold the cooled cream cheese mixture into the whipped cream until just combined.
- Pour the filling into the prepared pie crust.
- Arrange 1 cup (140g) thawed raspberries on top of the filling.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
15g
Fat
94g
Carbs
3g
