Sunday, 28 December 2008

Not Cream Cheese Chocolate Cheesecake

For the base:

1/2 cup of butter
1 cup wafers

For the filling:

2-1/2 cups of mascarpone cheese
1 cup sugar
1 cup natural yoghurt
2-1/4 cups of sour cream
2 tablespoons sugar to beat the sour cream
4 envelopes unflavoured gelatin

For the topping:

1 cup and a bit of black chocolate bar
1/2 cup and a bit of sour cream
1 tablespoon butter
Raspberries for garnish

For the base:

1. Grind the biscuits in a blender. Place the butter in a bowl and melt it in the microwave. Mix the butter with the biscuits and then place the mixture in the bottom of a springform pan. With the help of a cup, press the biscuit to stay with a flat and compact shape.

2. Place in the fridge.

For the filling:

3. Place the gelatin in a cup with just the tiniest bit of very warm water and mix until melted.

4. With a wire whisk mix the mascarpone cheese with the sugar and the yoghurt. Add the melted gelatin and mix well.

5. Beat the sour cream with 2 tablespoons sugar until well stiff. Mix carefully with a spoon into the mascarpone mixture.

6. Place the mixture over the base and refrigerate for at least 2 hours.

For the topping:

7. In a bowl place the chocolate broken into pieces along with the butter. Place in microwave to melt. Remove from microwave and stir with a spoon. Add the sour cream and mix everything nicely. Allow to cool.

8. Remove the cheesecake from the fridge and pour the chocolate sauce on top. Refrigerate for at least another hour.

9. Remove from the fridge, unmold carefully and garnish with raspberries.