Kinder-Raspberry Cheesecake by @helena_pudic

Name: Kinder-Raspberry Cheesecake
Prep time: 45 min
Cook time: 5 min
Total time: 405 min
Yield: 10 servings
Ingredients: 300 g Ground Biscuits for the base; 160 g Butter for the base, melted; 120 ml Milk for the base; 300 g Raspberries frozen works too, for the raspberry layer; 10 g Vanilla Sugar amount not given, for the raspberry layer; 8 g Cornstarch mixed with a little water, for the raspberry layer; 15 ml Water a little, to dissolve the cornstarch; 500 g Mascarpone Cheese for the cream; 500 ml Whipping Cream liquid, for the cream, for the ganache; 200 g Kinder Chocolate melted, for the cream; 600 g White Chocolate melted, for the cream; 20 g Pistachios for sprinkling on top, mentioned only in the voice-over

50 min

10 servings

🍪

300 g

Ground biscuits

🧈

160 g

Butter

🥛

120 ml

Milk

🫐

300 g

Raspberries

🍬

10 g

Vanilla sugar

🌽

8 g

Cornstarch

💧

15 ml

Water

🧀

500 g

Mascarpone cheese

🥛

500 ml

Whipping cream

🍫

200 g

Kinder chocolate

🍫

600 g

White chocolate

🥜

20 g

Pistachios

Line
Line the springform pan with baking paper.
Combine
- ground biscuits
- unsalted butter
- milk
Combine the ground biscuits, melted unsalted butter, and milk until evenly moistened.
Press
- ground biscuits
- unsalted butter
- milk
Press the biscuit mixture firmly into the lined springform pan.
Chill
- Ground biscuits
Chill the biscuit base while preparing the raspberry layer.
Heat
- raspberries
- vanilla sugar
Heat the raspberries and vanilla sugar in the saucepan until the fruit softens.
Mash
- raspberries
Mash the softened raspberries with the spoon until mostly smooth.
Mix
- cornstarch
- water
Mix the cornstarch with water to make a smooth slurry.
Stir
- cornstarch
- water
- raspberries
Stir the cornstarch slurry into the raspberry mixture.
Cook
- raspberries
- cornstarch
Cook the raspberry layer for about 1 minute until thickened.
Spread
- raspberries
- Ground biscuits
Spread the warm raspberry layer over the chilled biscuit base.
Cool
Cool the raspberry layer until it is no longer hot.
Beat
- mascarpone cheese
- heavy whipping cream
Beat the mascarpone cheese and 300 ml heavy whipping cream until smooth and thick.
Divide
- mascarpone cheese
- heavy whipping cream
Divide the mascarpone cream evenly between two mixing bowls.
Melt
- Kinder chocolate
Melt the Kinder chocolate in short microwave intervals, stirring between intervals.
Fold
- Kinder chocolate
- mascarpone cheese
- heavy whipping cream
Fold the melted Kinder chocolate into one half of the mascarpone cream.
Melt
- white chocolate
Melt 200 g of the white chocolate in short microwave intervals, stirring between intervals.
Fold
- white chocolate
- mascarpone cheese
- heavy whipping cream
Fold the melted white chocolate into the remaining mascarpone cream.
Spread
- Kinder chocolate
- mascarpone cheese
- heavy whipping cream
Spread the Kinder chocolate cream over the raspberry layer.
Layer
- Kinder chocolate
- raspberries
- Whipping cream
Gently swirl the Kinder chocolate cream with the raspberry layer at the surface.
Spread
- white chocolate
- mascarpone cheese
- heavy whipping cream
Spread the white chocolate cream over the Kinder chocolate layer.
Layer
Smooth the top into an even layer.
Heat
- heavy whipping cream
Heat the remaining 100 ml heavy whipping cream until just boiling.
Pour
- heavy whipping cream
- white chocolate
Pour the hot cream over the remaining 200 g white chocolate.
Stir
- heavy whipping cream
- white chocolate
Stir the ganache until the white chocolate has completely melted.
Pour
- heavy whipping cream
- white chocolate
Pour the white chocolate ganache evenly over the cheesecake.
Sprinkle
- pistachios
Sprinkle pistachios over the ganache if desired.
Refrigerate
Refrigerate the cheesecake for at least 6 hours or overnight before serving.

Kinder-Raspberry Cheesecake by @helena_pudic

50 min

10 servings

🍪

300 g

Ground biscuits

🧈

160 g

Butter

🥛

120 ml

Milk

🫐

300 g

Raspberries

🍬

10 g

Vanilla sugar

🌽

8 g

Cornstarch

💧

15 ml

Water

🧀

500 g

Mascarpone cheese

🥛

500 ml

Whipping cream

🍫

200 g

Kinder chocolate

🍫

600 g

White chocolate

🥜

20 g

Pistachios

Preparation Steps

Step 1/27
Line the springform pan with baking paper.
🍳springform pan
📜baking paper
Step 2/27
Combine the ground biscuits, melted unsalted butter, and milk until evenly moistened.
🍪ground biscuits
🧈unsalted butter
🥛milk
🥣mixing bowl
🥄spatula
Step 3/27
Press the biscuit mixture firmly into the lined springform pan.
🍪ground biscuits
🧈unsalted butter
🥛milk
🍳springform pan
🥄spatula
Step 4/27
Chill the biscuit base while preparing the raspberry layer.
🍳springform pan
Step 5/27
Heat the raspberries and vanilla sugar in the saucepan until the fruit softens.
🫐raspberries
🍬vanilla sugar
🍲saucepan
🥄spoon
Step 6/27
Mash the softened raspberries with the spoon until mostly smooth.
🫐raspberries
🍲saucepan
🥄spoon
Step 7/27
Mix the cornstarch with water to make a smooth slurry.
🌽cornstarch
💧water
🥣mixing bowl
🥄spoon
Step 8/27
Stir the cornstarch slurry into the raspberry mixture.
🌽cornstarch
💧water
🫐raspberries
🍲saucepan
🥄spoon
Step 9/27
Cook the raspberry layer for about 1 minute until thickened.
🫐raspberries
🌽cornstarch
🍲saucepan
🥄spoon
Step 10/27
Spread the warm raspberry layer over the chilled biscuit base.
🫐raspberries
🍳springform pan
🥄spatula
Step 11/27
Cool the raspberry layer until it is no longer hot.
🍳springform pan
Step 12/27
Beat the mascarpone cheese and 300 ml heavy whipping cream until smooth and thick.
🧀mascarpone cheese
🥛heavy whipping cream
🥣mixing bowl
Step 13/27
Divide the mascarpone cream evenly between two mixing bowls.
🧀mascarpone cheese
🥛heavy whipping cream
🥣mixing bowl
🥄spatula
Step 14/27
Melt the Kinder chocolate in short microwave intervals, stirring between intervals.
🍫Kinder chocolate
🥣mixing bowl
🥄spoon
Step 15/27
Fold the melted Kinder chocolate into one half of the mascarpone cream.
🍫Kinder chocolate
🧀mascarpone cheese
🥛heavy whipping cream
🥣mixing bowl
🥄spatula
Step 16/27
Melt 200 g of the white chocolate in short microwave intervals, stirring between intervals.
🍫white chocolate
🥣mixing bowl
🥄spoon
Step 17/27
Fold the melted white chocolate into the remaining mascarpone cream.
🍫white chocolate
🧀mascarpone cheese
🥛heavy whipping cream
🥣mixing bowl
🥄spatula
Step 18/27
Spread the Kinder chocolate cream over the raspberry layer.
🍫Kinder chocolate
🧀mascarpone cheese
🥛heavy whipping cream
🍳springform pan
🥄spatula
Step 19/27
Gently swirl the Kinder chocolate cream with the raspberry layer at the surface.
🍫Kinder chocolate
🫐raspberries
🍳springform pan
🥄spatula
Step 20/27
Spread the white chocolate cream over the Kinder chocolate layer.
🍫white chocolate
🧀mascarpone cheese
🥛heavy whipping cream
🍳springform pan
🥄spatula
Step 21/27
Smooth the top into an even layer.
🍳springform pan
🥄spatula
Step 22/27
Heat the remaining 100 ml heavy whipping cream until just boiling.
🥛heavy whipping cream
🍲saucepan
🥛measuring jug
Step 23/27
Pour the hot cream over the remaining 200 g white chocolate.
🥛heavy whipping cream
🍫white chocolate
🥣mixing bowl
🥄spatula
Step 24/27
Stir the ganache until the white chocolate has completely melted.
🥛heavy whipping cream
🍫white chocolate
🥣mixing bowl
🥄spatula
Step 25/27
Pour the white chocolate ganache evenly over the cheesecake.
🥛heavy whipping cream
🍫white chocolate
🍳springform pan
🥄spatula
Step 26/27
Sprinkle pistachios over the ganache if desired.
🥜pistachios
🍳springform pan
Step 27/27
Refrigerate the cheesecake for at least 6 hours or overnight before serving.
🍳springform pan

Composition

Ingredients

Types

Grains, Dairy, Fruit, Sweeteners, Baking ingredients, Water, Chocolate, Nuts

Ingredients

Ground biscuits, Butter, Milk, Raspberries, Vanilla sugar, Cornstarch, Water, Mascarpone cheese, Whipping cream, Kinder chocolate, White chocolate, Pistachios

Notes

Ground biscuits (for the base), Butter (for the base, melted), Milk (for the base), Raspberries (frozen works too, for the raspberry layer), Vanilla sugar (amount not given, for the raspberry layer), Cornstarch (mixed with a little water, for the raspberry layer), Water (a little, to dissolve the cornstarch), Mascarpone cheese (for the cream), Whipping cream (liquid, for the cream, for the ganache), Kinder chocolate (melted, for the cream), White chocolate (melted, for the cream), Pistachios (for sprinkling on top, mentioned only in the voice-over)

Allergens

Gluten, Milk, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

698 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 57g, Sugars: 43g, Fat: 48g, Saturated fat: 27g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 1.8mg, Potassium: 260mg

Vitamins

Vitamin A: 280µg, Vitamin C: 9mg, Vitamin E: 1.2mg

Preparation

Time Information

Preparation

45 minutes

Cooking

5 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

27 steps

Equipments

Utensils

springform pan, baking paper, mixing bowl, saucepan, spoon, spatula, measuring jug

Appliances

Refrigerator, Mixer, Microwave, Stove

Type

Type Of Dish

Dessert

Occasions

Birthday, Celebration, Party, Holiday, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Balkan, European

Geographic

Croatia, Europe

Various

Aspect

Texture

Creamy, Smooth, Soft, Crunchy, Velvety

Flavors

Sweet, Chocolatey, Raspberry, Tangy, Vanilla, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the dessert contains dairy cream and mascarpone), fridge : 4 days (Store covered in an airtight cake container,Keep at 4°C or below), freezer : 30 days (Freeze sliced portions tightly wrapped,Freeze without pistachio garnish when possible,Thaw overnight in the refrigerator)

300 g

Ground biscuits

160 g

Butter

120 ml

Milk

300 g

Raspberries

10 g

Vanilla sugar

8 g

Cornstarch

15 ml

Water

500 g

Mascarpone cheese

500 ml

Whipping cream

200 g

Kinder chocolate

600 g

White chocolate

20 g

Pistachios

300 g

Ground biscuits

160 g

Butter

120 ml

Milk

300 g

Raspberries

10 g

Vanilla sugar

8 g

Cornstarch

15 ml

Water

500 g

Mascarpone cheese

500 ml

Whipping cream

200 g

Kinder chocolate

600 g

White chocolate

20 g

Pistachios

Preparation Steps

Step 1/27

Step 2/27

Step 3/27

Step 4/27

Step 5/27

Step 6/27

Step 7/27

Step 8/27

Step 9/27

Step 10/27

Step 11/27

Step 12/27

Step 13/27

Step 14/27

Step 15/27

Step 16/27

Step 17/27

Step 18/27

Step 19/27

Step 20/27

Step 21/27

Step 22/27

Step 23/27

Step 24/27

Step 25/27

Step 26/27

Step 27/27

Composition

Preparation

Type

Origin