|I need cheesecake cutting tips!|
This is arguably the most decadent cheesecake ever. It takes some work but it makes a great presentation. I baked this cheesecake to celebrate a dear friend's birthday. It was delicious and very rich. Unfortunately, the cake was finished in about 15 minutes and it was enough for ten people.
This cheesecake has several components, a dark chocolate cookie crust, creamy cheesecake goes on next, raspberry filling and a layer of chocolate cheesecake, then as if that weren't enough a chocolate ganache is spread on top. Lexi added chocolate jimmies. Lexi adds jimmies to everything, yes, even her mashed potatoes!! Who are you to judge? lol...This cheesecake would also make nice for St. Valentine's day.
|I butchered this slice! As you can see, I can't cut a slice of cheesecake to save my life! Tips?|
Raspberry Chocolate Cheesecake
Yield: 10 slices
1 cup chocolate biscuits or cookies
3 Tbs butter, melted
4 pkgs (8 oz. each) cream cheese, softened
1 1/4 cup sugar
1 cup sour cream
1 tsp vanilla extract
9 oz dark chocolate, chopped
6 oz dark chocolate, chopped
1/3 cup heavy whipping
16 oz. frozen raspberries, thawed
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap the foil around the pan. Combine the cookie crumbs and butter; press onto the bottom of the prepared pan. Make the raspberry filling (see below).
In a large bowl, beat the cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Add the eggs, beat on low speed just until combined. Set aside 1 1/2 cups of the batter and pour the remaining amount over the crust. Drop by spoonfuls the raspberry filling.
Melt the 9 oz. of dark chocolate. Stir the chocolate into the reserved batter just until blended. Drop by spoonfuls over the plain batter (do not swirl).
Bake at 325º for 60-65 minutes, or until the center is just set and top appears dull. Remove springform pan from the oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen, cool 1 hour longer. (I have a Wolf oven and my baking times are always faster so keep that in mind).
For the topping, place the 6 oz of dark chocolate in a small bowl. In a small sauce pan bring the cream just to a boil. Pour the hot cream over the chocolate and whisk until smooth. Cool slightly and let it thicken a bit. Spread the ganache over the cheese cake with an offset spatula. Sprinkle with chocolate jimmies or leave plain.
Raspberry Filling directions:
To make the raspberry filling, drain the thawed berries, reserving the juice in a liquid measuring cup. Add enough water so that the total liquid equals 1¼ cups. Add the liquid to a medium saucepan with the sugar and cornstarch. Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken. Continue whisking so no lumps form. Once thickened, remove from the heat and whisk in the lemon juice. Fold in the drained berries with a spatula. Cover and chill until ready to use. (The filling will continue to thicken as it chills).
Source: Slight adaptation from Taste of Home recipes.