New York Cheesecake in Chocolate Ball with Warm Raspberry Sauce

For the dough base:

1. Heat the oven to 160 degrees.
2. Mix all ingredients for the dough base and distribute evenly in molds lined with baking paper (ø 4 cm h = 4-5 cm). Press the dough firmly into the molds with a flat object.
3. Bake for 10 minutes, remove from the oven and let cool. Preheat the oven to 200 degrees for the filling.

Meanwhile, prepare the filling.

1. Beat the cream cheese in a blender for about 3 minutes. At low heat, add the sugar, then add the salt and flour. Make sure everything is mixed well.
2. On medium speed mixer, add vanilla, lemon zest and lemon juice. Slowly add the eggs and yolks one at a time.
3. Finally add the sour cream to the mixture. Briefly mix everything again at full speed and pour into the molds previously smeared with melted butter. Tap the molds on a firm base to knock any bubbles out of the filling.
4. Bake for 10 minutes, then reduce the temperature to 90 degrees. (Always leave the cheesecake in the oven!) Let bake for another 25 minutes. Turn off the oven and leave the cake in the closed oven for 2 hours.
5. Now stir all the ingredients for the topping together and distribute a heaping teaspoon on the surface of each cheesecake.
6. Then place the molds in the refrigerator for at least 8 hours.

Preparation of the chocolate balls:

1. To do this, cut out 5 sheets of paper that taper to a point at the ends. If you put this around a hemisphere, the leaves should completely enclose the hemisphere. Depending on the size of the small cheesecakes, the hemisphere should enclose the cheesecake upright, halfway. There should be enough air between the top of the hemisphere and the edge of the cheesecake to place berries on top. (With 5 cm high molds leaves with a length of approx. 14 cm)
2. Now cut the shape of the leaves into a 1 cm thick plastic film (hobby market) so that you have a long plastic film strip with numerous holes in the shape of the oval leaves. (10 leaves are required per dessert, but it is better to prepare a few more, as the chocolate leaves later break very easily.)
3. Now cut another strip of plastic that is the same size as the first one, but without any cutouts. Place the leaf foil on the unprepared foil.
4. Grate the chocolate finely and melt 2/3 of it with the coconut oil in a water bath. The temperature should always be below 28 degrees. Make sure that no water touches the chocolate.
5. When the chocolate has melted, add the remaining third of the chocolate and then remove the bowl from the water bath. Now melt the rest of the chocolate in the one that has already melted by stirring constantly.
6. Spread the chocolate up to the edge of the bowl and then scrape it back into the middle of the bowl. Repeat this process so that the chocolate slowly cools and solidifies. Continue this movement until the chocolate is no longer liquid when you mix it together, but hold the chocolate wrinkles for a few seconds, but the chocolate is still spreadable.
7. Now distribute the chocolate evenly over the leaf molds. Make sure the ends of the leaves get enough chocolate. Spread the chocolate in a 2-3 mm thick layer.
8. Now detach the leaf plastic film from the other film. The leaves should now be on the unprepared film. Slide this foil into a tube with a diameter of 9 cm and let the chocolate leaves cool down. (Approx. 3 hours in the air, it is faster in the refrigerator!)
9. Keep a good deal of the liquid chocolate and spread it very thinly (approx. 1-2 mm) on another piece of plastic. Shortly before the chocolate hardens, punch out at least 16 small crescent moons (ø 5 cm). Keep the excess rest of the chocolate.
10. When the chocolate has set in the tube, carefully pull the foil out of the tube. The leaves should peel off the plastic wrap on their own.
11. Now shape 5 sheets into a hemisphere on a baking sheet covered with aluminum foil by laying the sheets loosely on top of one another.
12. Melt some of the leftover chocolate and spread it on the uneven flat side of a chocolate crescent. Carefully glue this crescent to the hemisphere with the flat narrow side pointing towards the baking sheet.
13. Let this finished hemisphere dry and do the same with the remaining leaves and crescents.
14. You will need small, deep gourmet plates for serving. The center of the plate should be as small and rounded as possible, so that the raspberry sauce will immediately melt the chocolate crescents later.
15. Now either carefully cut the cake out of the mold along the edge and remove the baking paper or heat the metal molds and the cake will slide out of the mold by itself and then remove the baking paper.
16. Decorate the surface of the cheesecake with the berries and the mint leaf.
17. In half of the center of the plate, glue a hemisphere upright with some melted chocolate and carefully stabilize the hemisphere from all sides with knives.
18. After half sticks firmly to the plate, prepare a second half by again attaching some melted chocolate to the crescent base. Just before the chocolate hardens, place the cheesecake in the middle of the first hemisphere and now enclose the cheesecake with the second chocolate hemisphere, pressing the hemisphere against the plate.
19. The cheesecake should now be in the center of the ball. To fix the second hemisphere, take a knife and carefully lean it against the chocolate hemisphere until it also sticks to the plate. (Approx. 10 minutes)
20. Proceed in the same way with the other balls. Decorate the balls with the edible flowers and a raspberry on the top of the ball.

For the raspberry sauce:

1. Puree the raspberries, strain them and add orange and lemon juice to the raspberry juice to taste. The sauce should taste slightly sour, otherwise the dessert will be too sweet.
2. Heat the resulting juice so that it boils briefly.
3. Pour the hot juice into small pots and then serve one pot with one dessert plate at a time. Your guests now pour the hot raspberry sauce in a circle, not on top, but around the chocolate ball. The chocolate moon is now melting and the leaves are detaching from the crescent moons and opening like a flower, releasing the cheesecake.
4. If you don’t want to be too precise with the spherical shape, you can also stick the loose leaves individually under the cheesecake. This saves a lot of work.