I had the joy of creating another recipe recently for renowned lifestyle brand, Marimekko, to celebrate this festive time of year. The vibrant hue of Marimekko’s red and white unikko print heralds the Australian summer, a baking season characterised by the abundance of fresh berries. This tart heroes the classic combination of chocolate and raspberry in a treat that is deliciously rich in flavour, yet with a texture so light and airy that it’s simply perfection on those warm summer days. A layer of tart raspberries compliments the tangy cream cheese filling and makes this a delightful dessert to share with loved ones.
This is a sponsored post and you can shop all the gorgeous timeless pieces in these images at Marimekko in store or online.
Raspberry Chocolate Cheesecake Tart
This deliciously rich cheesecake tart heroes the classic combination of chocolate and raspberry, with a texture so light it’s perfection on warm summer days.
Ingredients
Raspberry Chocolate Cheesecake Tart
250g plain chocolate biscuits
80g unsalted butter
350g cream cheese, softened
70g caster sugar
1 tsp vanilla paste
2 large eggs, at room temperature
125ml thick or double thick cream (35-45% fat)
150g good-quality dark chocolate, melted
3 tsp gelatine
375g fresh raspberry, to serve
Sifted icing sugar, to serve
Instructions
Raspberry Chocolate Cheesecake Tart
(1) Grease a 23cm (9”) scalloped baking pan with removable base, ensuring well greased in all crevices of the pan.
(2) Finely process chocolate biscuits to crumbs, and mix with melted butter to the consistency of damp breadcrumbs.
(3) Press biscuit crumbs into the baking pan firmly, ensure a smooth flat base and edges. Using the pressure of a round drinking glass with a flat bottom can help to ensure neat edges for this step.
(4) Whisk cream cheese, caster sugar and vanilla paste in free-standing mixer on medium speed until smooth, then whisk in eggs until light and airy.
(5) Continue whisking while slowly adding cold cream to soft peaks. The cream cheese filling should be well aerated but take care not to over-whisk as it will split.
(6) While the cream cheese filling is being whisked, dissolve gelatine in 60ml (1/4 cup) of hot water in a small saucepan over low heat, stirring continuously. Set gelatine aside to cool slightly for a couple of minutes (avoid leaving it for any longer than 5 minutes or it will start to set).
(7) Slowly pour melted chocolate into cream cheese filling while whisking on low speed, then gelatine, and continue whisking until smooth.
(8) Spoon filling into tart shell, ensuring a smooth flat surface, then refrigerate overnight.
To Serve
(1) Remove cheesecake from baking pan and place on serving plate.
(2) Decorate with fresh raspberries. The layer of raspberries will look most aesthetically pleasing if the larger raspberries of the batch are placed around the periphery.
(3) Dust with sifted icing sugar just prior to serving.
Enjoy!
Notes
Makes a 23cm wide x 3cm deep (9 x 1¼“) tart and serves 10-12 people
(1) Ensure the filling is well aerated during whisking for a light and airy texture, but also take care not to over-whisk, as the mixture can split.
(2) Gelatine helps the cheesecake set, but avoid leaving it to stand for more than 5 minutes once dissolved as it may start to set itself.
(3) To ensure the texture of the filling is smooth, the chocolate and gelatine should both be at an easy pouring consistency when added to the cheesecake filling.
You may also like:
White Chocolate, Raspberry and Coconut Cake
Chocolate Earl Grey Tart + Sea Salt (gf)
Roasted Strawberry Cheesecake Brownie
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