Raspberry-Chocolate Cheesecake

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
2hrs 30mins
Ingredients:
16
Serves:
16
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

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.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes