Cocoa, Raspberry and Vanilla Mousse Cheesecake

Here are the ingredients you need for this recipe

• 500g 0% fat whipped fresh cheese (quark)
• 1 plain protein yogurt (if you don't have any, use an extra 150g of 0% whipped fresh cheese)
• 14 sheets unflavored gelatin
• 3 glasses plant-based milk (whichever you prefer)
• 2 heaping tablespoons defatted unsweetened cocoa powder
• Sweetener (optional)
• 8 to 10 raspberries
• 1 vanilla bean or vanilla extract

Topping

• 1 bar 100% pure dark chocolate
• Dehydrated coconut flakes
• Redcurrants

Kitchen tools

• 18cm cake pan
• High-speed blender

Method

1. 1Soak 6 gelatin sheets in cold water.
2. 2Heat 1 glass of plant milk in the microwave.
3. 3Meanwhile, add 300g of whipped fresh cheese and the cocoa powder to the blender jar.
4. 4Remove the milk from the microwave, squeeze the water from the gelatin sheets, and stir them in.
5. 5Mix well with a spoon and pour into the blender jar.
6. 6Blend thoroughly until you have a smooth cocoa mixture (sweeten if you find dark cocoa too bitter).
7. 7Pour the mixture into the pan.
8. 8Chill in the fridge for at least 3 hours.
9. 9Once firm, move on to making the raspberry layer.
10. 10Soak 4 gelatin sheets in cold water.
11. 11Heat 1 glass of plant milk in the microwave.
12. 12Meanwhile, place 200g of whipped fresh cheese and the raspberries in the blender jar.
13. 13Remove the milk from the microwave, squeeze the water from the gelatin sheets, and stir them in.
14. 14Mix well with a spoon and add to the blender jar.
15. 15Blend until you have a smooth raspberry mixture (sweeten if you don't care for the tartness of raspberries).
16. 16Pour the mixture into the pan.
17. 17Chill in the fridge for at least 3 hours.
18. 18Once set, prepare the vanilla layer.
19. 19Soak 4 gelatin sheets in cold water.
20. 20Heat 1 glass of plant milk in the microwave with the vanilla bean or extract.
21. 21Meanwhile, place 150g of protein yogurt or whipped fresh cheese into the blender jar.
22. 22Remove the milk from the microwave, squeeze the water from the gelatin sheets, and stir them in.
23. 23Mix well with a spoon and add to the blender jar.
24. 24Blend until you have a smooth vanilla mixture (sweeten to taste).
25. 25Pour the mixture into the pan.
26. 26Chill in the fridge for at least 3 hours.
27. 27Finally, gently unmold.
28. 28Melt the chocolate bar in a double boiler and drizzle it over the top.
29. 29Decorate with redcurrants and chocolate flakes.
30. 30All done! Our Cocoa, Raspberry, and Vanilla Mousse Cheesecake is ready