Chocolate Raspberry Decadent Cheesecake |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 16 |
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Very rich, smooth, & creamy cheesecake w/subtle notes of the raspberry. Ingredients:
30 -40 chocolate wafer cookies (crushed) |
1/4 cup melted butter |
4 (8 ounce) packages cream cheese, softened |
4 eggs (room temperature) |
1 cup sour cream |
1 (14 ounce) can swtnd condensed milk |
1/8-1/4 teaspoon almond extract |
1/4-1/3 cup chambourd liqueur |
1 (12 ounce) package dark chocolate chips or 8 ounces bar bittersweet chocolate |
1/4 cup strong coffee |
1/4-1/3 cup heavy cream |
1 pint fresh raspberry |
1/3-1/2 cup seedless raspberry jam |
Directions:
1. A. WRAP SPRINGFORM PAN IN A DOUBLE LAYER OF ALUMINUM FOIL ALL THE WAY UP SIDES.
2. 1. Crush wafers to a somewhat medium - fine texture.
3. 2. Add melted butter
4. 3. Mix thoroughly until all crumbs are evenly coated.
5. 4. Spread crumbs into a 9 - 10 springform pan that has been sprayed w/PAM or coated w/butter.
6. 5. Place in a pre-heated 425 degree oven & bake for approximately 10 minute.
7. (watch carefully so crust doesn't burn).
8. 6. Cream together the cream cheese, sour cream, & swtnd condensed milk until fairly smooth.
9. 7. Add eggs, 1 a time, mix until thoroughly combined.
10. 8. Add extract & Chambourd liqueur
11. 9. Pour into springform pan.
12. 10. Place the pan in another larger pan & pour very hot (almost boiling) water until it is about 1 - 1 1/2 inch up sides.
13. 11. Bake 425 degrees for 10 - 15 min., then lower temperature to 325 degrees & bake for approximately 45 - 50 minutes.
14. After the 45 - 50 minutes are up, turn off oven & just crack the door open. DO NOT REMOVE CHEESECAKE FROM OVEN until you can remove w/your bare hands. Let cool completely, cover w/plastic wrap & place in refrigerator until 1/2 hour before serving.
15. Place chocolate in a double boiler over hot (not boiling) water. DO NOT LET WATER TOUCH BOTTOM OF DOUBLE BOILER PAN. Add coffee & cream & stir until very smooth. Remove the rim from around the springform pan & place on a wire rack w/wax paper underneath. Pour chocolate over cheesecake & let cool.
16. While chocolate is cooling, warm raspberry jam until it becomes liquid. Pour over fresh berries, mix until thoroughly coated & pour over cheesecake.
17. **NOTE - Fresh raspberries can be soaked in the Chambourd liqueur prior to combining w/melted jam. This will give the cheesecake a wonderful additional & unexpected flavor.
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