Choco Raspberry Jelly Cheesecake
There is no baking involved as such since the cookies are already baked and no raw eggs are involved. It ONLY needs a few hours in a properly cold fridge to set properly, (around 3 hours in 4-5 deg C).
It's a bit of a kid-pleaser if you get it right too.
I'm using Swedish, Danish and Finnish ingredients here but I'm sure there are some North American and UK equivalents.
- 1 1/2 pkg
- choco ballerina bisquits (2 pack choco creme oreo's) =300 gram.
- 50-125 g
- butter, unsalted, melted, still warm.
- 1 pinch
- salt, (just enough to intensify the chocolate flavor, it takes very little).
- 2 pkg
- philadelphia natural cheese (or similar) 400 gram
- 1 c
- sour creme, regular, low fat, greek youghurt (what ever you prefer)
- 1/2 stick
- vanilla pod ( seeds only). can opt out.
- 1/2-1 c
- caster sugar
- 2-3 Tbsp
- lime juice, (and zest of 1/2 peel so freshly squeezed if at all possible)
- 2 lb
- raspberries, fresh or frozen (thawed out)
- 3/4 pt
- raspberry jelly, not yet set (not mixed like jello, much softer)
- 1 Tbsp
- lime juice
- 1/2 c
- caster sugar
FILLING # 1
How to Make Choco Raspberry Jelly Cheesecake
- 1Start by making the jelly. Heat up to boil, 2 cups of water and stir in 1 1/4 to 1 1/2 cups of jam sugar (with Pektin in it). When fully dissilved (takes about 5 minutes) Add 1/2 cup of concentrated Raspberry syrup it has to be quite sweet and strong. Mix properly and leave to cool off, (this is where half of that extra hour of prep time comes in).
- 2When cool enough to almost to sick your finger in it. Add the Raspberries and and lime juice, stir carefully and allow to almost, but not completely set (can be done in the fridge but keep an eye on it and stir carefully every 5 minutes).
- 3Meanwhile crush the cookies in a blender or stick them in a strong plastic bag and bang the living daylights out if them, all you want is close to fine powder.
- 4Pour your melted butter over the crumbles and salt and mix carefully. If you can taste the saltiness of the salt it's too much, (add another cookie or two of that happens). If you left the filling in the cookies you will need less butter so add a little at the time. When the mix is still a bit dry but malleable heat in the microwave to melt the cookie filling a bit (don't burn it) and mix it properly.
- 5Add mix to pie tin, tap tin to even out and carefully press base mix gently flat. Allow to cool off in fridge for 20-30 minutes or so while waiting for the Raspberry jelly.
- 6Meanwhile stir caster sugar, Philadelphia cheese, vanilla seeds, creme-cheese/yogurt, lime-juice and zest to a soft smooth but thick paste.(Don't forget to taste, it should not be bitter or sour, just fresh and a bit tangy).
- 7Pour the Philadelphia mix on top of the chocolate base and smooth it out (tap the tin again since it worked just fine the last time). Take a clean spoon and hold just over the creme cheese mix and slowly pour all of the berries and jelly to completely cover the white surface, tap, shake and allow to cool off in fridge for an absolute minimum of 3 hours to set properly.