Valentine's Day Recipe - Raspberry Cheesecake

11 Feb 2020 / Food and Wine Pairing

  • 4 people

  • 2 hours

It is through simple, essential and caring gestures that the winemaker reveals all his passion for the vineyard. Likewise, it is through equally important gestures that we reveal to those we like the most how special they are to us. On one occasion around Valentine's Day, Maria do Carmo, Aveleda's Laboratory Analyst, had the help of Clavel's Kitchen to create this delicious raspberry, lemon and salted dark chocolate cheesecake. The perfect pair for our Aveleda Alvarinho. Discover the recipe and also surprise someone very special.

INGREDIENTS
TO THE BASE
  • 200 g of dark chocolate (minimum 70% cocoa)
  • Himalayan Coarse Salt
  • Zest of 1 lemon
 
FOR THE FILLING
  • 4 sheets of vegetable gelatin 
  • 200 g of raspberries
  • 100 g of sugar
  • 100 g cream cheese
  • 200 ml of cream to whip
  • 150 ml condensed milk
  • Juice from ½ lemon
 
TOPPING
  • Raspberries to taste
  • Himalayan Coarse Salt to taste
  • Lemon zest to taste
 
PREPARATION
TO THE BASE
Melt chocolate in double boiler. Distribute the chocolate inside the metal rings and sprinkle with himalayan salt and lemon zest. Let it cool in the fridge until solid.

FOR THE FILLING
In a small pot over low heat, place the raspberries with the sugar and let it reduce. Strain the seeds with a sieve and let it cool. In a mixer, whip the cheese, cream, condensed milk and lemon juice. Hydrate the gelatin sheets in cold water. Drain the water and melt the gelatin in the microwave for 20 seconds. Add the gelatin and raspberry reduction to the previous preparation and whip well. Place the preparation in a pastry bag and distribute it in the chocolate molds, let it cool in the fridge until the cheesecake is gelatinous. Unmold using a spatula. 

FOR THE TOPPING
Decorate with raspberries, lemon zest and sprinkle with some Himalayan salt. 

Written by Aveleda