Choco-raspberry goat cheese pie
Choco-raspberry goat cheese pie

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 175 mL (3/4 cup) chocolate cookie crumbs
  2. 2 squares of semi-sweet chocolate, melted
  3. For garnish, fresh raspberries
  4. 250 mL (1 cup) frozen raspberries, thawed and drained
  5. 125 mL (1/2 cup) sugar
  6. 225 g (1/2 lb) soft goat cheese
  7. 225 g (1/2 lb) light cream cheese, at room temperature
  8. 1 envelope of gelatin
  9. 30 mL (2 tbsp.) non-hydrogenated margarine, melted

Directions

  1. Preheat oven to 180°C (350°F).
  2. Combine cookie crumbs and margarine in a bowl; transfer to a 20.5 cm (8-inch) springform pan. Using a spoon, press mixture firmly onto the bottom of the pan.
  3. Bake in the oven for 10 minutes and then allow to cool.
  4. In a small bowl, dissolve gelatin in 60 mL (1/4 cup) cold water. Add 60 mL (1/4 cup) boiling water and stir until gelatin is liquid.
  5. Set aside. With an electric hand mixer, beat goat cheese, cream cheese, sugar and thawed raspberries in a bowl until batter is smooth. Gently stir the gelatin into the batter with a spatula.
  6. Gently pour batter into pan; cover with plastic wrap and refrigerate for 4 hours.
  7. Garnish pie with fresh raspberries and melted chocolate. Enjoy!

Aide-gourmet tip : Replace raspberries by an equal quantity of tinned mandarin oranges.


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