Upside-Down Cheesecake Delight: A Crustless Chocolate and Fruit Wonder

Indulge in the natural charm of Upside Down Cheesecake Delight, an innovative crustless cheesecake that combines the rich, creamy texture of traditional cheesecake with a delicious twist. Packed with chocolate, cranberries and raisins, this dessert delivers an explosion of flavor in every bite, making it both a visual and gastronomic delight.

Why you'll love this: This crustless cheesecake is a masterpiece of convenience and taste, eliminating the crust for a smoother, richer experience that emphasizes the creamy cheese base. The addition of chocolate and dried fruit provides a sweet and tangy contrast that enhances the overall flavor, making this a memorable dessert you'll want to make again and again.

Perfect opportunity: This cheesecake is perfect for any gathering where you want to impress with minimal effort. It’s especially suited to holiday parties, family dinners, or as a special treat at brunches. Its striking presentation, with the fruit and chocolate peeking out from under a golden top, makes it a standout dessert at any table.

Decorating tips:

• A soft layer of powder: Before serving, a thin dusting of vanilla sugar can add an extra touch of elegance and sweetness.
• replaces the word nice with emptyppings galore: After flipping, sprinkle additional chocolate chunks, cranberries and raisins on top for a decorative and delicious touch.
• Beautiful bay: Fresh berries or a drizzle of fruit compote on the side not only add a pop of color, but also complement the rich flavors of the cheesecake.

Ingredients:

• 700g of creamy white cheese
• 700g thick cream
• 5 egg yolks
• 200g sugar
• 3 sachets of vanilla sugar
• 150g of semolina
• 40 g all-purpose flour
• 5 g baking powder
• A pinch of salt
• Optional flavors such as rum, vanilla or lemon
• 200 g of a mixture of dark chocolate chips, cranberries and raisins
• Vanilla powdered sugar for dusting

1. Mix the basic ingredients: In a large bowl, mix together cottage cheese, cream, egg yolks, sugars, semolina, flour, baking powder, salt and flavourings until well combined.
2. Incorporate the extras: Stir in the chocolate chunks, cranberries and raisins.
3. Prepare the pan: Line a deep 20cm round baking dish with baking paper to catch any spillover.
4. Bake the cheesecake: Bake at 160-170°C (320-338°F) for 80-90 minutes, until the cheesecake is set and lightly browned on top.
5. Cool and invert: Let the cheesecake cool slightly, then turn it out onto a serving plate, remove the parchment paper and sprinkle with powdered vanilla sugar.

Enjoy your upside-down cheesecake delight, where traditional cheesecake meets a modern twist for a dessert that's as easy to make as it is delicious to devour!