Chocolate Raspberry Cheesecake
This is a recipe I developed some time ago. It had always been quite
popular. For plain Chocolate, just omit the berries and the liqueur.
Chocolate Raspberry Cheesecake
Crust:
1 1/4 cups chocolate cookie crumbs (like Oreo or chocolate wafers) 1/4 cup
butter, melted
Blend well together and press into the bottom of an 11 inch springform
pan. Bake at 350 for 5 minutes. Let cool.
Turn oven up to 400.
Filling:
1 cup raspberries
If raspberries are frozen, place in a strainer and thaw.
! kg. cream cheese
1 cup granulated sugar
Blend well until smooth.
1 tsp vanilla
2 tbsp raspberry liqueur
1/2 cup 35% cream
Add to cheese mixture and blend.
3 eggs
Add to cheese mixture one at a time, and blend well. Do not overmix.
2 cups (about 12 oz) semisweet chocolate, melted
Blend well into cream cheese mixture.
Put 1/2 of chocolate/cheese mixture over the crust. Evenly distribute the
raspberries over this, pressing them in gently. Spread the rest of the
chocolate/cheese mixture on the top ans smooth.
Place cheesecake into the preheated 400 degree oven, AND TURN THE OVEN
OFF. Leave the cake in the turned off oven for 1 hour.
Chill for 2 - 3 hours, then glaze.
To glaze: Remove ring from pan, and smooth the edges of the cake with a
knife or spatula dipped in HOT water. Make a ganache from 12 oz.
semi-sweet chocolate and 10 fluid oz. 35% cream. Pour this over the
cheesecake, and let cool until set. Spillover ganache can be reused
another time, or let it cool until piping consistency, and pipe
decorations onto the top of the cake.
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