Halloween brain cheesecake
Category: Sweets and desserts
For the base (for 5 mini-cheesecake of 3” (8 cm) each)
- Dry chocolate cookies 180 g
- Butter 60 g
For the raspberry jelly
- Raspberries 400 g
- Sugar 130 g
- Water 100 g
- Gelatin 12 g
For the cream
- Cream cheese 350 g
- Heavy cream 170 g
- Powdered sugar 70 g
Preparation

Halloween brain cheesecake, passo 1
To make the Halloween brain cheesecake, first prepare the raspberry sauce: pour the raspberries and sugae in a saucepan (1), add water (2) and bring to a boil. Cook over low heat for about ten minutes, stirring often (3).

Halloween brain cheesecake, passo 2
Meanwhile, put the gelatin leaves to soak in cold water (4). After the cooking time, sift the raspberry mixture to remove the seeds (5), then pour it back in the saucepan (6).

Halloween brain cheesecake, passo 3
Put the saucepan back overthe heat and, as soon as the mixture reaches a boil, add the well-squeezed gelatin (7). Stir to dissolve it completely (8). Pour the mixture into a semi-sphere silicone mold dividing it into 5 portions of about 80 g each (9). Place in the freezer and let it cool for at least 3 hours. Set aside about 50 g of sauce which will be used for the final decoration. Leave it at room temperature, perhaps in a kitchen bottle.

Halloween brain cheesecake, passo 4
In the meantime, let prepare the base: pour the cookies in a mixer (10) and blend to reduce them to powder (11), then add the butter that you have previously melted and cooled (12).

Halloween brain cheesecake, passo 5
Mix everything well (13). Take 5 pastry rings with a diameter of 8 cm, place them on a tray lined with parchment paper and fill each with about 50 g of the cookie mixture, pressing it with the back of a spoon (14). Place in the refrigerator and let it harden (15).

Halloween brain cheesecake, passo 6
Now you can take care of the cream: pour the cheese into a bowl and start mixing it with the electric whisk while you pour the cream (16). Add the icing sugar (17) and stir again to mix (18). Transfer the cream into a pastry bag with a smooth 9 mm spout and place in the refrigerator to harden.

Halloween brain cheesecake, passo 7
When all the components are ready, proceed with the composition: place the cookie discs on a serving saucer, removing the pastry rings (19), then gently extract the raspberry caps (20) and place them on the base (21).

Halloween brain cheesecake, passo 8
Decorate the surface of the hemispheres with the cream (22) and use the sauce kept aside to fill the cracks (23). Your Halloween brain cheesecakes are ready to serve (24)!
Storage
The Halloween Brain Cheesecake can be stored in the refrigerator for 1-2 days, without garnishing with raspberry sauce.
If you prefer, you can prepare the various components in advance and assemble them before serving.
Tips
If you do not have a cooking bottle, you can use a teaspoon to make the decoration with the raspberry sauce!