Chef Angela Song,
Double D’s Cheesecake
Owner Angela Song loves the creamy texture of the chilled confection, which lends itself to a wide range of flavours. She sells a rotating selection of thirty varieties, chocolate starring in many.
Ingredients
Cheesecake Filling
1 cup Philadelphia cream cheese, softened
3/4 cup icing sugar
1 1/3 cups whipped cream (see recipe on page 14)
1/3 cup skim milk
1/4 cup dark chocolate chips or chopped dark chocolate bar
2 Tbsp raspberry Jello powder
1/4 cup fresh or frozen raspberries (if frozen, place in a strainer, thaw out completely, discard juice)
1 1/2 cups chocolate crust (see recipe on page 14)
Method
Filling
- 1. In a small, microwave safe bowl, melt the dark chocolate in 30 second increments, stirring each time until chocolate is completely melted.
- 2. In a separate bigger bowl, beat the cream cheese until completely smooth.
- 3. Add the icing sugar and raspberry Jello powder and continue beating until smooth.
- 4. Add the melte d dark chocolate, beating until combined.
- 5. Add raspberries and beat until all raspberries are in small pieces.
- 6. Slowly fold in whipped cream until smooth.
Assembly
- 1. Pour the batter into the prepared crust and spread evenly using a spatula.
- 2. Gently push down and tap the batter with a spatula, then gently shake the pan to get rid of any bubbles.
- 3. Refrigerate for at least 4 hours for the cheesecake to set.
- 4. Remove cake to thaw at room temperature 10 mintues before serving.
- 5. Garnish with leftover raspberries and chopped chocolate if desired.
Yield 1 cake or 10 mini
