Chocolate-raspberry a la cheesecake on Greek yogurt
8 servings
120 minutes
Chocolate-raspberry a-la cheesecake on Greek yogurt is a delicate dessert that combines the rich taste of dark chocolate, the freshness of raspberries, and the lightness of a yogurt base. Its preparation involves a multi-layered structure where each component harmoniously blends to create a unique texture. This cheesecake does not contain heavy cream cheeses, making it lighter and airier. Greek yogurt adds a gentle tang to the creamy mass that beautifully contrasts with the rich sweetness of chocolate. The origins of such desserts trace back to European culinary traditions that value flavor balance and elegant presentation. A wonderful choice for refined gourmets, this cheesecake is perfect for festive treats as well as cozy family tea gatherings.
1
Preheat the oven to 180 degrees. Grease the cake pan (recipe is for 20 cm) with melted coconut oil.
- Coconut oil: 9.5 tablespoons
2
Put cookies and a pinch of salt in a blender, grind to a sandy texture. Add 5 tbsp of melted coconut oil and mix again in the blender. The mixture should be slightly sticky.
- Shortbread: 150 g
- Salt: pinch
- Coconut oil: 9.5 tablespoons
3
Place the crushed cookies in the bottom of the cake pan, spreading them as evenly as possible in a thin layer. It's better to use a glass for help. Bake for 10 minutes until golden brown. Once done, remove from the oven and let cool.
4
Put 330 grams of raspberries in a blender and mix until smooth. Set aside.
- Raspberry: 330 g
5
In a deep bowl, mix Greek yogurt, eggs, vanilla, sugar, and starch until a smooth consistency is achieved.
- Greek yoghurt: 980 g
- Chicken egg (large): 3 pieces
- Vanilla extract: 0.5 teaspoon
- Coconut sugar: 100 g
- Cornstarch: 2 tablespoons
6
Melt bitter chocolate with 1 tbsp of liquid coconut oil in the microwave for 30 seconds. Alternatively, you can melt it to a uniform liquid mass in a double boiler. Set aside.
- Dark chocolate: 130 g
- Coconut oil: 9.5 tablespoons
7
Place 3 identical deep bowls on the table, pouring 365 grams of the prepared Greek yogurt mixture into each. In the first bowl, add the raspberry puree and 2 tbsp of liquid coconut oil, then mix well. In the second bowl, pour in melted chocolate and mix well. Set aside. In the third bowl, add 2 tbsp of liquid coconut oil to the Greek yogurt mixture. Set aside.
- Greek yoghurt: 980 g
- Raspberry: 330 g
- Coconut oil: 9.5 tablespoons
- Greek yoghurt: 980 g
- Dark chocolate: 130 g
- Greek yoghurt: 980 g
- Coconut oil: 9.5 tablespoons
8
Pour the mixture with melted chocolate into the prepared cake base, spreading it evenly. Place in the freezer for 10 minutes.
9
Take out of the freezer. The chocolate layer has slightly hardened, which will prevent the layers from mixing. Then carefully pour in the Greek yogurt mixture and place it in the freezer for 10 minutes.
10
Take out of the freezer. Carefully pour the last layer of raspberries and spread it evenly over the entire surface of the cake.
- Raspberry: 330 g
11
Form a base with high edges from foil (not covering the top of the cake) around the cake baking mold. Place it (in foil) on a baking sheet and evenly fill the sheet with boiling water.
12
Send to a preheated oven at 180 degrees for 35 minutes.
13
Take out, let cool, cover with foil and put in the fridge overnight. In the morning, you can optionally decorate with berries and grated chocolate.
- Fresh berries: 150 g
- Dark chocolate: 130 g