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JAMESPOL
Dark chocolate cheesecake with raspberries
Cheesecake with chocolate, bastogne cakes and chocolate.
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Ingredients
Directions
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Preheat the oven to 160 ° C.
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Line the bottom of the spring mold with the baking paper.
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Melt the butter. Crumble the cake in the food processor and mix in the butter. Divide the mixture over the bottom of the spring form and press.
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Chop the chocolate into pieces and put in a refractory bowl that fits in a pan. Put a layer of water against the boil and hang the bowl with chocolate in it.
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Make sure the bowl does not touch the water. Let the chocolate melt gently (au bain-marie).
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Put the mascarpone, ricotta, eggs and sugar in the food processor and mix briefly (maximum 1 min.) And on the lowest setting until an even mass.
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Stir through the melted chocolate. Pour in the baking tin.
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Keep some raspberries behind and divide the rest over the filling. Bake the cake in the middle of the oven for about 1 hour.
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Turn off the oven, but leave the cheesecake in it and cool to room temperature in 3 hours. Garnish with fresh raspberries if necessary. Yummy! .
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Nutrition
610Calories
Sodium10% DV250mg
Fat72% DV47g
Protein22% DV11g
Carbs12% DV35g
Fiber12% DV3g
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