Raspberry-Chocolate Cheesecake with Skyr – a creamy treat with a fruity twist

This dark chocolate raspberry cheesecake combines intense dark chocolate with the freshness of raspberries, and thanks to raspberry protein powder and Skyr, it also packs an extra protein punch. The crunchy cookie base rounds everything off perfectly and gives it an irresistible texture. A delicious, protein-rich dessert that's both healthy and tasty! Optionally, you can top the cake with a glaze of melted dark chocolate for even more chocolatey goodness.

Ingredients for the Cheesecake:

For the base:

• 180 g chocolate cookies, crumbled
• 65 g butter, melted
  
  

For the cheesecake filling:

• 100 g dark chocolate, melted
• 35 g sugar (of course, you can use other sweeteners if you prefer)
• 50 g ORGAINIC Raspberry Protein Powder
• 175 g cream cheese (light)
• 400 g Skyr (or low-fat quark)
• 200 g fresh or thawed raspberries

Optional:

20 g dark chocolate, melted (for the glaze)

Preparation:

1. Prepare the base:
   
   Crumble the chocolate cookies into small pieces and mix with the melted butter. Press the mixture firmly and evenly into the bottom of a springform pan (about 20 cm in diameter). Set aside.
   
   
2. Prepare the cheesecake filling:
   
   In a large bowl, mix the cream cheese, Skyr (or low-fat quark), sugar, and raspberry protein powder until smooth. Add the melted dark chocolate and mix well until you have a creamy, even consistency.
   
   
3. Add raspberries:
   
   Gently fold the fresh or thawed raspberries into the cheesecake mixture. The raspberries add a fruity note and give the cake an extra flavor kick.
   
   
4. Spread filling on the base:
   
   Evenly spread the cheesecake filling over the prepared cookie base in the springform pan and smooth it out.
   
   
5. Baking:
   
   Bake the cake in the preheated oven at 160 degrees Celsius (fan) for about 35-40 minutes. The cheesecake should be firm at the edges but still jiggle slightly when you move the pan. That’s a good sign it’s baked perfectly.
   
   
6. Let it cool:
   
   After baking, let the cake cool to room temperature and then place it in the fridge for at least 2 hours (ideally overnight) so it sets nicely and the flavors can develop.
   
   
7. Optional – Prepare the glaze:
   
   Melt the 20 g dark chocolate and drizzle it over the cooled cheesecake. For an even glaze, spread the chocolate over the cake with a spoon or a small spatula.
   
   

Conclusion:

This dark chocolate raspberry cheesecake is the perfect mix of fruity freshness and chocolatey creaminess. The Skyr gives it a light texture and adds extra protein, while the raspberry protein powder and dark chocolate give the cake a special touch. The fresh or thawed raspberries add even more fruity freshness. Optionally, the dark chocolate glaze brings an extra dose of chocolate enjoyment. A healthy, protein-rich dessert that will brighten up any occasion.

Approximate nutritional values with the ingredients we used: