Valentine’s Ombre Cheesecake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 45mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    413
based on 6 ratings

Surprise your loved ones with this beautiful ombre cheesecake. A delicious combination of raspberries and dark chocolate, this eye-catching dessert will be the perfect Valentine’s Day treat to impress your guests.

recipe updated 14 Feb 2024

Ingredients

  • Biscuits icon
    Biscuits
    250 g
  • Dark chocolate icon
    Dark chocolate
    as needed
  • Butter icon
    Butter
    125 g
  • Caster sugar icon
    Caster sugar
    160 g
  • Cocoa powder icon
    Cocoa powder
    40 g
  • Cream cheese icon
    Cream cheese
    400 g
  • Whipping cream icon
    Whipping cream
    300 g
  • Raspberries icon
    Raspberries
    250 g

Tools

  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Springform tin - 20cm (8")
  • kCook icon Cooking chef xl bowl
  • kCook icon Serving plate

Step preview

  1. Line a clean springform tin with parchment paper
  2. Attach the K-Beater
  3. Add butter to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Cook with splashguard fitted until melted - 5 min, 80°C, Speed Min
  6. Then add caster sugar and cocoa powder to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted until combined - 1 min, Speed 1
  8. Then add biscuits to the Cooking Chef XL Bowl
  9. Mix with splashguard fitted until combined - 2 min, Speed 1
  10. Press mixture into springform tin
  11. Chill in fridge - 20 min
  12. Clean Cooking Chef bowl
  13. Attach the Whisk
  14. Add cream cheese, caster sugar and whipping cream to the Cooking Chef XL Bowl
  15. Mix with splashguard fitted until combined - 2 min, Speed 4
  16. Divide the mixture between three medium bowls
  17. Retrieve the springform tin from the fridge
  18. Transfer the content of the first medium bowl back into the Cooking Chef XL Bowl
  19. Add raspberries to the Cooking Chef XL Bowl
  20. Mix with splashguard fitted until combined - 1 min, Speed 2
  21. Pour the content of the Cooking Chef XL Bowl onto the biscuit base
  22. Transfer the content of the second medium bowl into the Cooking Chef XL Bowl
  23. Add raspberries to the Cooking Chef XL Bowl
  24. Mix with splashguard fitted until combined - 1 min, Speed 2
  25. Pour mixture into springform tin
  26. Transfer the content of the third medium bowl into the springform tin
  27. Chill in fridge - 4 hr
  28. Transfer cake to serving plate
  29. Sprinkle with dark chocolate
  30. Decorate with raspberries
  31. Serve
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