2 cups crushed chocolate crumbs
1/2 cup butter, melted
1 egg white
1 cup heavy (35%) whipping cream
1 cup cream cheese
2/3 cup icing sugar
2/3 cup raspberry juice (or coulis - see note below)
1 tsp fresh lemon juice
NOTE: Since raspberry juice may be difficult to find, make a quick raspberry coulis by defrosting frozen raspberries, purée in a blender and push through a sieve to remove the seeds. Any remaining coulis can be stored in a squeeze bottle to garnish other desserts or it can be frozen for future use.
1. Make crust, mixing crumbs and melted butter and press into springform pan. Bake 8 minutes at 350F. Let cool.
2. Beat cream cheese until soft and light. Add whipping cream, raspberry juice and icing sugar and beat for 2 minutes. Beat in egg white. Pour onto crust and freeze.
3. To serve, room from freezer and while still frozen, remove springform pan side and bottom and transfer onto serving plate. Let sit at room temperature for 10 minutes. Garnish with fresh raspberries, chocolate syrup or raspberry coulis.
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