Perfect for any occasion, this creamy cheesecake layered with chocolatey goodness, tangy raspberries, and a fruity jelly topping is a treat for your taste buds. Crushed cookies form the buttery base, while a velvety mixture of cottage cheese and cream is infused with sweet powdered sugar and chocolate bits. Topped with a refreshing raspberry jelly and frozen raspberries, it’s a dessert that’s as visually appealing as it is delicious.
Cold Stracciatella Cheesecake with Raspberry Jelly
Ingredients
- 350g crushed cookies
- 60g melted butter
- 1kg cottage cheese
- 250ml heavy cream
- 6 tablespoons powdered sugar
- 50g chopped chocolate
- 5 tablespoons gelatin
- 1/3 cup hot water
- 2 raspberry jellies
- 350g frozen raspberries
Instructions
- Blend the crushed cookies and mix with melted butter.
- Press the cookie mixture onto the bottom of a cake pan.
- Dissolve gelatin in hot water and let it cool.
- In a bowl, mix cottage cheese, heavy cream, powdered sugar, and chopped chocolate.
- Add the cooled gelatin to the cheese mixture and mix well.
- Spread the cheese mixture over the cookie crust and chill in the fridge.
- Dissolve raspberry jellies in hot water, then add frozen raspberries.
- Spread the raspberry mixture over the chilled cheesecake.
- Refrigerate for 2-3 hours before serving. Enjoy!
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