What You Need:
3 C of frozen unsweetened raspberries, thawed but not drained 1/2 C of sugar 2/3 C of chocolate wafers, crushed fine 2 t sugar 3 T of butter, melted 1 (8 oz.) pkg. cream cheese, softened 1/4 C of sugar 1 large egg 1 egg yolk 1 T of heavy whipping cream 1/2 t of vanilla extract Chocolate syrup
How to Make It:
Place a fine mesh sieve over a small saucepan. Place the raspberries with the juice into the sieve. Press down hard on the fruit to extract as much pulp and juice as possible into the pan. Stir 1/2 C of sugar into the pan. Place the pan over medium heat and bring the mixture to a boil, stirring constantly until the sugar is completely dissolved. Continue to boil, stirring occasionally, for 18 minutes or until the liquid is reduced to about 3 T. Remove the pan from the stove and allow it to cool to room temperature. Preheat the oven temperature to 325 degrees. Line the bottom and up the sides of a 9 inch round metal baking pan with parchment paper. Place the crushed cookies into a bowl. Add 2 t of sugar and blend it into the cookies well. Pour the melted butter into the mixture and toss with a fork until wekk moistened. Press the mixture into the bottom of the prepared pan. Bake 10 minutes then remove the pan to a wire rack to cool. Leave the oven on to 325 degrees. Put the cream cheese into a mixing bowl. Add the remaining sugar and beat on medium speed 45 seconds or just until the mixture is smooth. Reduce the mixer speed to low and add the egg and egg yolk. Beat 20 seconds or until blended in well. Add the cooled raspberry mixture, cream and vanilla and beat 15 seconds or until just blended in. Spoon the batter over the cooled crust. Bake 27 minutes or until the cheesecake is set. Transfer the cheesecake in the pan to the wire rack to cool to room temperature. Cover the cheesecake and chill for at least 6 hours or overnight. When ready to serve pull the cheesecake out with the parchments paper and place on a platter. Drizzle the chocolate syrup over the top of the cheesecake before serving.
Makes 8 servings
Most of us can never have too much chocolate but if you are one of those who just likes a little chocolate here is another version of this delicious cheese cake. Instead of topping with the chocolate syrup mix together 1/4 C + 2 T of sour cream with 1 T of sugar until well blended. Remove the cheese cake from the oven after 22 minutes. Smooth the topping evenly over the cheesecake and return to the oven for 5 minutes longer.
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