Raspberry And Chocolate Swirl Cheesecake

Raspberry And Chocolate Swirl Cheesecake
180g almond flour
70g butter, melted
1 tbsp erythritol
1 tbsp Collagen - Chocolate
1/4 tsp cinnamon, ground
Pinch salt
3 tsp gelatin
500g @phillyaus cream cheese
2 tbsp Erythritol
1/2 cup Collagen- Chocolate
Pinch granulated coffee
Pinch salt
1 cup cream
3 tsp gelatin
500g @phillyaus cream cheese
2 tbsp Erythritol
1 cup raspberries (fresh or frozen)
1/2 tbsp lemon juice
1 cup cream
100g 85% dark chocolate, broken into small pieces
3 tbsp cream
1 tbsp butter, room temperature

Mix all base ingredients together and spread over the base of a 20cm (8”) round springform cake tin. Refrigerate.
To make the chocolate filling:
Mix together the gelatin with 1/4 cup cold water. Allow to bloom.
Using a hand mixer, mix together the cream cheese, sweetener and collagen. Mix until smooth.
Heat gelatin in microwave for 30 sec, add to cream cheese mix and whisk until well incorporated. Lastly add cream and continue mixing until fluffy. Set aside.
To make raspberry filling:
Follow the same directions to bloom the gelatin as with the chocolate filling.
Using a hand mixer, mix together cream cheese, sweetener, lemon juice and raspberries until smooth.
Melt gelatin in microwave for 30sec, add to raspberry mixture and whisk until well incorporated.
Add cream and whisk until fluffy and smooth.
Arrange scoops of chocolate and raspberry filling over prepared base. Using a spoon swirl the 2 flavours together and smooth off the top of cheesecake.
Place in fridge for an hour before adding topping.
To make topping:
Place all ingredients in a microwave safe container and heat in 30 sec bursts until melted and smooth. Spread over set cheesecake and return cheesecake to fridge for 6 hours or overnight.

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