Baked Chocolate and Raspberry Cheesecake

Method

• 1

  Step 1

  Preheat oven to 180˚C.
• 2

  Step 2

  Line 2 x 8” mousse rings with oiled parchment round the sides and place on a silicone mat on a baking tray.
• 3

  Step 3

  Pour melted butter over the biscuit crumb and cocoa, mix together and press in to bottom of the 2 the mousse rings.
• 4

  Step 4

  Bake for 8 minutes at 180˚C and leave to cool. Lower oven to 130˚C.
• 5

  Step 5

  Beat cream cheese and sugar till light in a mixer, beat in the eggs gradually then beat in the chocolate and butter mixture.
• 6

  Step 6

  Add the sour cream and vanilla, mix well.
• 7

  Step 7

  Pour in to the mousse rings.
• 8

  Step 8

  Level and place in oven at 130˚C, with a tray of water on the shelf underneath the cheesecake.
• 9

  Step 9

  Bake for 45 minutes until 75˚C in centre when tested with a temperature probe.
• 10

  Step 10

  Chill for a few hours. Meanwhile, make the conserve and prepare the decorations.
• 11

  Step 11

  For the Raspberry Conserve - Mix pectin and the 20g sugar together in a small bowl.
• 12

  Step 12

  Warm raspberry/strawberry puree, glucose and lemon juice with the 120g sugar to approx. 60C. Stir in pectin and sugar.
• 13

  Step 13

  Bring to boil, cook to 102C, stir in the citric acid.
• 14

  Step 14

  Pour in to a container, let cool and spread on to the top of the cheesecake once cooled.
• 15

  Step 15

  For decoration - Temper some dark chocolate, spread a thin layer on to pvc guitar sheet or food grade acetate, let semi set then use a pizza cutter to cut the chocolate layer only in to shard shapes. Place the sheet in between two flat trays and put in the fridge for 10 minutes to fully set. Remove trays from fridge and peel back the guitar sheet to remove the shards. Stick to the sides of the cheesecake with a little melted chocolate.
• 16

  Step 16

  For the curls, spread a thin layer of tempered chocolate on to a granite or marble slab, let semi set, pull a small round cutter across the chocolate towards you, angled so the back edge of the cutter is scraping along the chocolate, and if the chocolate is at the correct texture, you’ll see the curls forming. If you have pieces that break, keep them for the flakes. Sprinkle the flakes on the top, arrange the curls and surround the cake with fresh raspberries.
• 17

  Step 17

  Refrigerate, best served within a few hours of making, remove from fridge 1 hour before serving, cut in to portions with a hot knife.