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Chocolate Raspberry Decadent Cheesecake

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“Very rich, smooth, & creamy cheesecake w/subtle notes of the raspberry.”
READY IN:
1hr 45mins
SERVES:
12-16
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

  • 30 -40 chocolate wafer cookies (crushed)
  • 14 cup melted butter
  • 4 (8 ounce) packages cream cheese, softened
  • 4 eggs (room temperature)
  • 1 cup sour cream
  • 1 (14 ounce) canswtnd condensed milk
  • 18-14 teaspoon almond extract
  • 14-13 cup chambourd liqueur
  • 1 (12 ounce) package dark chocolate chips or 8 ounces bar bittersweet chocolate
  • 14 cup strong coffee
  • 14-13 cup heavy cream
  • 1 pint fresh raspberry
  • 13-12 cup seedless raspberry jam

Directions

  1. A. WRAP SPRINGFORM PAN IN A DOUBLE LAYER OF ALUMINUM FOIL ALL THE WAY UP SIDES.
  2. 1. Crush wafers to a somewhat medium - fine texture.
  3. 2. Add melted butter
  4. 3. Mix thoroughly until all crumbs are evenly coated.
  5. 4. Spread crumbs into a 9" - 10" springform pan that has been sprayed w/PAM or coated w/butter.
  6. 5. Place in a pre-heated 425 degree oven & bake for approximately 10 minute.
  7. (watch carefully so crust doesn't burn).
  8. 6. Cream together the cream cheese, sour cream, & swtnd condensed milk until fairly smooth.
  9. 7. Add eggs, 1 @ a time, mix until thoroughly combined.
  10. 8. Add extract & Chambourd liqueur
  11. 9. Pour into springform pan.
  12. 10. Place the pan in another larger pan & pour very hot (almost boiling) water until it is about 1 - 1 1/2 inch up sides.
  13. 11. Bake @ 425 degrees for 10 - 15 min., then lower temperature to 325 degrees & bake for approximately 45 - 50 minutes.
  14. After the 45 - 50 minutes are up, turn off oven & just crack the door open. DO NOT REMOVE CHEESECAKE FROM OVEN until you can remove w/your bare hands. Let cool completely, cover w/plastic wrap & place in refrigerator until 1/2 hour before serving.
  15. Place chocolate in a double boiler over hot (not boiling) water. DO NOT LET WATER TOUCH BOTTOM OF DOUBLE BOILER PAN. Add coffee & cream & stir until very smooth. Remove the rim from around the springform pan & place on a wire rack w/wax paper underneath. Pour chocolate over cheesecake & let cool.
  16. While chocolate is cooling, warm raspberry jam until it becomes liquid. Pour over fresh berries, mix until thoroughly coated & pour over cheesecake.
  17. **NOTE - Fresh raspberries can be soaked in the Chambourd liqueur prior to combining w/melted jam. This will give the cheesecake a wonderful additional & unexpected flavor.

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