Stracciatella, cream cheese-Greek yogurt and raspeberries cheesecake

Playing around with my previuos chocolate and berries cheesecake, here a different variation: a three layer cheesecake!

Ingredients:

Sponge cake:

4 eggs

60 gr oat flour

20 gr honey

For the method see recipe "basic sponge cake with oat flour" in the dessert section.

Filling:

420 gr cream cheese

380 gr Greek yogurt 0%

300 gr plain yogurt

2 tablespoon icing sugar

vanilla paste

40 gr melted dark chocolate (at least 70%)

Rasperries coulis:

375 gr raspeberries

1/2 lemon: zest and juice

2 teaspoon icing sugar

1/2 tespoon corn starch dissolved in half glass hot water

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First, make the sponge cake.

While the sponge cools down, melt the chocolate, and in a big bowl mix all the ingredient for the cream cheese filling.

Take around 1/3 of this and put in another bowl.

Pour in the melted chocolate, and immediatly stir.

This will make the stracciatella layer.

On the sponge cake, first spread evenly the stracciatella layer, then the reamining cream cheese filling.

Cover with film cling and let rest in the fridge at least overnight.

Rasperries coulis:

place raspeberries, icing sugar and lemon in a pot and bring to boil for around 5-6 minutes.

Then add the corn starch dissolved in hot water and let simmering for 10 minutes.

Not the most exciting step, but necessary for a smooth raspeberries coulis.

Just a colander, a spoon and a bit of patience.

Next step is to pour this coulis over your cake and let set in the fridge for at least another hour before eat the cheesecake.

Garnish with some blueberries for a wonderful contrast in colours.