Chocolate cheesecake
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  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
15minutes
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Desserts
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
15minutes
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Desserts
Chocolate cheesecake
[addthis tool="addthis_inline_share_toolbox"]
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
15minutes
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Desserts
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
15minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
15minutes
servings
6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Desserts
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 125 ml Graham cracker crumbs
  • 60 ml almond(s) , slivered
  • 30 ml butter , melted
  • 215 g Chocolats Favoris milk chocolate fondue (1 can)
  • 105 ml whipping cream 35% M.F.
  • 250 g cream cheese
  • 250 ml fresh raspberries
  • 125 ml Graham cracker crumbs
  • 60 ml almond(s) , slivered
  • 30 ml butter , melted
  • 215 g Chocolats Favoris milk chocolate fondue (1 can)
  • 105 ml whipping cream 35% M.F.
  • 250 g cream cheese
  • 250 ml fresh raspberries
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Place the rack in middle of the oven and preheat to 180°C (350°F).
  2. Line a baking sheet with parchment paper.
  3. Combine graham cracker crumbs, slivered almonds, and melted butter in a bowl. Spread out mixture on a baking sheet. Bake for 10 minutes. Set aside to cool.
  4. Heat chocolate according to package directions. Set at room temperature a few minutes before using.
  5. In a bowl, whip 75 mL (1/3 cup) cream until stiff peaks form. Set aside.
  6. Using electric beaters, whip the cream cheese with remaining cream (30 mL or 2 tbsp.). Add chocolate to mixture and mix until smooth. Use a spatula to gently fold in the whipped cream.
  7. Divide the graham cracker crumb mixture into the bottom of six 250-mL (1-cup) glasses or jars. Top with the cream cheese mixture and garnish with raspberries.