Chocolate cheesecake with raspberry gel

Name: Chocolate cheesecake with raspberry gel
Ingredients: 400 g Cream cheese; 300 g dark chocolate; 300 g Crème fraîche; 200 g Dr. Oetker Professional Mix for cheesecake; 3 Water; 100 g Sugar; 6 units.items Eggs; 20 g cocoa powder; 150 g Sugar; 7 g Agar Agar; 3 Whipped cream; 400 g Boiron raspberry coulis; 1 units.items Koopmans Professional Hard Viennese dough slice

A chocolate cheesecake according to a recipe from Koopmans Professioneel.

Ingredients

400gCream cheese

300gdark chocolate

300gCrème fraîche

200gDr. Oetker Professional Mix for cheesecake

100gSugar

6units.itemsEggs

20gcocoa powder

3Whipped cream

1units.itemsKoopmans Professional Hard Viennese dough slice

3Water

150gSugar

7gAgar Agar

400gBoiron raspberry coulis

Preparation

Place a sheet of baking paper in a baking tin of approx. 37 cm x 28.5 cm.
Prick the hard shortcrust pastry with a fork and place it in the baking tin.
Sprinkle with granulated sugar and bake for about 20 minutes at 160°C.
Then let cool.
Melt the chocolate au bain-marie.
Beat the cream cheese smooth in the food processor, add the crème fraîche.
Put the eggs and cheesecake mix in a bowl and stir to combine.
Add this mix to the cream cheese mixture and keep beating until a homogeneous (smooth) mass forms.
Pour the mixture over the base and bake the cake for 50 minutes at 140°C.