Raspberry Mirror Cheesecake
- Ready In:
- 4hrs 30mins
- Ingredients:
- 10
- Yields:
-
1 9inch springform pan
- Serves:
- 16
ingredients
-
For crust
- 1 1⁄4 cups chocolate wafer crumbs (Oreo baking crumbs)
- 1⁄3 cup butter, melted
-
Filling
- 250 g semisweet chocolate, coarsely chopped
- 2 (250 g) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
-
Glaze
- 1 (300 g) package frozen raspberries, thawed
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons gelatin
directions
- Stir cookie crumbs with butter until moistened.
- Press evenly onto bottom of a 9 inch springform pan.
- Centre pan on square piece of tin foil,press foil up to cover sides of pan.
- Bake at 325 for 5 minutes.
- Set aside.
- In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
- In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
- Beat in eggs one at a time scraping down sides of bowl often.
- Beat in vanilla.
- Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
- Very gently pour remaining cream cheese mixture evenly over top.
- Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
- Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
- Turn oven off.
- Let cool in oven for 1 hour.
- Remove from oven and water;let cool to room temperature.
- Refrigerate, uncovered until chilled.
- Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
- In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
- Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
- Stir in remaining raspberry mixture.
- Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
- Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
- Refrigerate for 1 hour or until glaze is set.
- **Cheesecakecan be covered and refrigerated up to 2 days before adding glaze****Some fresh mint, rose petals and a few fresh raspberries make an attractive& elegant garnish!
- **.
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Reviews
-
This cheesecake tasted absolutely awesome! So why am I only giving it 4 stars, you ask? I couldn't get the glaze to gel. I followed the instructions exactly. I waited much longer than the directions indicated. I tried adding more gelatin to the raspberry mixture. But in the end, I spooned the glaze over the cheesecake like a sauce. That aside, this is a absolutely luscious cheesecake. The chocolate layer is sinfully rich & the plain cheesecake layer is a nice foil to the intensity of the chocoalte. I think if I try it again, I will find a good recipe for a raspbery sauce & just go that route from the start.
RECIPE SUBMITTED BY
Rhonda J
Canada
About me....well...let's see,right now I am a married, stay-at-home Mom to two beautiful children, a 10 year old daughter and a 7 year old son....they are the "lights" of my life, which I think I pretty much spent waiting for them! I feel so very lucky (and truly blessed) to be their "Mommy".
I don't know that I have a fave cookbook, (and I have rarely opened one of the many I have, since finding Zaar.) I just LOVE recipes and have been "acquiring" them since I was a teenager! Actually I think I bought my first cookbook in like grade two or three, a cookie recipe book from one of those scholastic book orders!