Raspberry-Chocolate Cheesecake
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
-
CRUST
- 25 chocolate snap cookies
- 1⁄4 cup firmly packed brown sugar
- 3 tablespoons unsalted butter, melted
-
FILLING
- 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
-
CHOCOLATE GANACHE
- 5 ounces semisweet chocolate, chopped
- 1⁄4 cup heavy cream
- 1⁄4 cup Chambord raspberry liquor
-
RASPBERRY GLAZE
- 12 ounces raspberry preserves
- 2 tablespoons Chambord raspberry liquor
directions
- Crust: Place chocolate snaps in a food processor and process to fine crumbs.
- Add sugar and butter and process until well blended.
- Place in the bottom of a 9- or 10-inch springform pan, then press evenly onto bottom and sides.
- Refrigerate crust until firm, about 30 minutes.
- Filling: Preheat oven to 425°F
- Beat cream cheese in large bowl of electric mixer on lowest speed until smooth.
- Beat in sugar and flour until well blended.
- Beat in eggs and yolks until mixture is smooth.
- Stir in sour cream, Chambord, and vanilla.
- Pour filling into prepared crust, smoothing with spatula.
- Bake 15 minutes.
- Reduce oven temperature to 225°F Bake 40 minutes, covering top loosely with foil if browning too quickly.
- Increase oven temperature to 350°F and bake another 10 minutes.
- Turn off oven; open door slightly and let cake sit in oven until completely cool, at least 2 hours.
- Cover cake with plastic wrap and refrigerate overnight.
- Chocolate Ganache: Scald cream in heavy medium saucepan over high heat.
- Reduce heat to low; add chocolate and Chambord and stir 1 minute.
- Remove from heat and stir until all chocolate is melted.
- Let sit for about 10 minutes to cool slightly.
- Pour over top of cake. Using a pastry brush, smooth ganache evenly over top of cake.
- Refrigerate until chocolate is firm.
- Raspberry Glaze: Place raspberry preserves and Chambord in a small saucepan.
- Heat over medium heat, stirring occasionally, until glaze is smooth.
- If not using seedless preserves, put glaze through a sieve to remove the seeds.
- Let glaze cool a few minutes, then pour over top of cake. Smooth with a spatula.
- Refrigerate cake until ready to serve.
- Before serving place on a cake plate and remove sides of springform pan.
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RECIPE SUBMITTED BY
I'm a software engineer living in Wilmington, Delaware. I'm originally from the South (north Florida), so I was raised on good old Southern cooking. I started cooking when I was 7 and have always loved to experiment and put my own twist on the dishes I make.
While traveling and living in different places I've discovered a number of wonderful cuisines - Cuban, Thai, Greek, Indonesian, Indian, et al. I have a few dishes from each cuisine that I do really well.
I love to experiment with recipes. One of my favorite things to do is figure out how a dish I like is made. If I have something at a restaurant that I really like I'll experiment at home until I come up with a creditable equivalent.
It's great to be a member of this community. Where else could you find recipes from people living in every corner of the world? I love it!
All of the recipes I've posted here are original unless stated otherwise in the description.