Unbaked Chocolate Cheesecake

Chocolate cheesecake covered with a dense chocolate ganache, topped with fresh strawberries and served with raspberry sauce. Chocolate and raspberry are one of the best combinations ever!

Ingredients:

For the Crust:

200 g./7 oz. vanilla waffers
2/3 cup of butter, melted

For the cheesecake filling:

400 g./14oz. cream cheese
250 g./9oz. heavy cream
1⅓cups/240g sugar
300 g./10.5oz. semi-sweet chocolate, melted in a microwave or a double boiler
4 tablespoons unsweetened cocoa powder, melted in hot water (just to form a paste)

For the chocolate ganache:

150g/5.2 oz. semi-sweet chocolate
½ cup heavy cream
1 teaspoon butter

For the raspberry sauce:

2 cups fresh or frozen (thawed) raspberries
½ cup sugar
½ cup water

Directions:

Crushthe vanilla waffersand mix well with the melted butter. Press in a 25cm/9 inches spring form pan.

To prepare the filling:

Whip the cream and sugar until soft peaks form. Gradually add the cream cheese and mix to just incorporate. Place in the fridge.
Mix the melted chocolate and the dissolved cocoa powder. Set aside to cool down completely.
Fold in the melted chocolate and cocoa mixture into the whipped cream mixture. Mix to fully integrate.
Spread on top of the crushed biscuits in the spring form pan. Place in the fridge.

To Prepare the chocolate ganache:

Place chocolate, heavy cream, and butter in a pan over medium heat. Whisk until chocolate and cream diffuse and change to a smooth, shiny ganache. Set aside to cool then spread over the filling in the spring form pan. Refrigerate overnight.

To prepare the raspberry sauce:

Place all ingredients in a blender until smooth. Drizzle over each serving.