Raspberry Mirror Cheesecake |
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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 12 |
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This recipe has been in my collection for quite some time and i must admit to not actually making it yet.Just waiting for the right occasion! I got it from a Canadian Living magazine where it was submitted by Taunya St. Pierre. It looks quite elegant and would be a stunning dessert for a special occasion or dinner party.Not to mention the taste of the creamy layers of chocolate & vanilla topped with a shiny raspberry glaze! I am sure it would be to die for and well worth the effort.(There are a fair amount of steps,(cooking,cooling, chilling.))I know i am looking forward to putting in the effort for it when the right occasion presents itself!! Ingredients:
1 1/4 cups chocolate wafer crumbs (oreo baking crumbs) |
1/3 cup butter, melted |
250 g semisweet chocolate, coarsely chopped |
2 (250 g) packages cream cheese, softened |
1 cup granulated sugar |
3 eggs |
1 teaspoon vanilla |
1 (300 g) package frozen raspberries, thawed |
1/2 cup sugar |
1 1/2 teaspoons gelatin |
Directions:
1. Stir cookie crumbs with butter until moistened.
2. Press evenly onto bottom of a 9 inch springform pan.
3. Centre pan on square piece of tin foil,press foil up to cover sides of pan.
4. Bake at 325 for 5 minutes.
5. Set aside.
6. In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
7. In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
8. Beat in eggs one at a time scraping down sides of bowl often.
9. Beat in vanilla.
10. Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
11. Very gently pour remaining cream cheese mixture evenly over top.
12. Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
13. Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
14. Turn oven off.
15. Let cool in oven for 1 hour.
16. Remove from oven and water;let cool to room temperature.
17. Refrigerate, uncovered until chilled.
18. Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
19. In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
20. Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
21. Stir in remaining raspberry mixture.
22. Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
23. Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
24. Refrigerate for 1 hour or until glaze is set.
25. **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!
26. **.
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