Dark chocolate and raspberry cheesecakes

Rosepetal decoration

Crust

Filling

Raspberryjelly

Servings	Cook time	Prep time	Standing time
6	25 minutes	30 minutes	12 hours

Oneday before (for rose petal decoration)

Beat white eggs slightly.
Brush with the egg white one petal at a time on both sides.
Delicately sprinkle the sugar to completely coat the petal andplace it on a wire rack.
Repeat these steps for all the rose petals. Let stand in the openair overnight.

Cakepreparation

Preheat oven to 350 F.
Grease a large muffin silicone pan (6 cups of ½ cup capacity each).
Combine the ingredients for the crust and divide evenly betweenthe moulds (about 2 tbsp each). Press well with the back of a spoon or fingers.
Bake for 7 minutes in the oven and let cool.
Beat the cream cheese with the sugar then add the eggs one by one.Incorporate the melted chocolate.
Distribute the filling mixture evenly over the crust of each cavity.
Cook 12-13 minutes and let cool at room temperature for about 30minutes then place in the refrigerator for about 2-3 hours.
In a small saucepan, add the raspberries and sugar.Heat over medium heat so that the raspberries turn to puree.
In a small pot with 100 ml of hot water, add thegelatin pack, mix well and let stand 2-3 minutes.
Remove the raspberries from the heat and add thegelatin mixture.
Let cool slightly before placing the raspberry jellyon the cakes. Pour over the cakes up to the rim of the moulds, then place backin the refrigerator for about 2 to 3 hours.
Once the cakes are cooled, unmould them and thendecorate them with the crystalized rose petals.