Raspberry-Chocolate Cheesecake |
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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 16 |
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This is a very dense, totally decadent dessert. It's not as labor intensive as it looks. Still, I only make it for special occasions. Prep time does not include refrigerator time. Ingredients:
25 chocolate snap cookies |
1/4 cup firmly packed brown sugar |
3 tablespoons unsalted butter, melted |
2 lbs cream cheese |
1 1/2 cups sugar |
4 large eggs |
2 large egg yolks |
3 tablespoons flour |
1 cup sour cream |
1/4 cup chambord raspberry liquor |
1 teaspoon vanilla extract |
5 ounces semisweet chocolate, chopped |
1/4 cup heavy cream |
1/4 cup chambord raspberry liquor |
12 ounces raspberry preserves |
2 tablespoons chambord raspberry liquor |
Directions:
1. Crust: Place chocolate snaps in a food processor and process to fine crumbs.
2. Add sugar and butter and process until well blended.
3. Place in the bottom of a 9- or 10-inch springform pan, then press evenly onto bottom and sides.
4. Refrigerate crust until firm, about 30 minutes.
5. Filling: Preheat oven to 425°F
6. Beat cream cheese in large bowl of electric mixer on lowest speed until smooth.
7. Beat in sugar and flour until well blended.
8. Beat in eggs and yolks until mixture is smooth.
9. Stir in sour cream, Chambord, and vanilla.
10. Pour filling into prepared crust, smoothing with spatula.
11. Bake 15 minutes.
12. Reduce oven temperature to 225°F Bake 40 minutes, covering top loosely with foil if browning too quickly.
13. Increase oven temperature to 350°F and bake another 10 minutes.
14. Turn off oven; open door slightly and let cake sit in oven until completely cool, at least 2 hours.
15. Cover cake with plastic wrap and refrigerate overnight.
16. Chocolate Ganache: Scald cream in heavy medium saucepan over high heat.
17. Reduce heat to low; add chocolate and Chambord and stir 1 minute.
18. Remove from heat and stir until all chocolate is melted.
19. Let sit for about 10 minutes to cool slightly.
20. Pour over top of cake. Using a pastry brush, smooth ganache evenly over top of cake.
21. Refrigerate until chocolate is firm.
22. Raspberry Glaze: Place raspberry preserves and Chambord in a small saucepan.
23. Heat over medium heat, stirring occasionally, until glaze is smooth.
24. If not using seedless preserves, put glaze through a sieve to remove the seeds.
25. Let glaze cool a few minutes, then pour over top of cake. Smooth with a spatula.
26. Refrigerate cake until ready to serve.
27. Before serving place on a cake plate and remove sides of springform pan.
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