I'm a terrible blogger! I made this AMAZING cheesecake a month ago and forgot to post the recipe!
I know what you are thinking "cheesecake!? I can't do this! it must be so hard! I thought that at first two... guess what It's not actually hard at all.
This is a TWO DAY process
Chocolate - Raspberry Cheesecake.
You will Need
For the Crust:
1 (5.3.oz) pack of pure butter shortbread cookies. to crush up.
2 Tbs unsalted butter
1/4 cup raspberry preserves, melted.
For the Cheesecake part:
1 (10oz) pack of frozen raspberries. Thawed (I know this sounds silly but because they are frozen they work better in the cheesecake mix than fresh ones)
3 (8oz) pack of cream cheese, softened (I just go spreadable cream cheese)
1/2 cup unsalted butter, softened (this is important. I always forget to soften my butter)
1 cup sugar
2 Tbs flour
1/2 tsp lemon juice
2 eggs
For the topping: (Which you make THE NEXT DAY)
6 oz. semisweet chocolate, chopped (I would say go for the chocolate chips so you don't have to cut up the chocolate but it turned out amazing and I think chocolate chips have more sugar in them and stuff.)
1 Tbs light corn syrup
1 Tbs unsalted butter
1/2 cup whipping cream
1 1/3 cups fresh raspberries (buy extra so you can snack on them!)
Day 1:
Part 1-
1. Heat oven to 350* F.
2. Wrap springform pan (That's one of those pans with the removable bottom and the clasp thing on the side) with foil.
3. combine: Crushed cookies and melted butter into small bowl.
4. after they are mixed press the cookies and butter into the bottom of the pan. This makes your crust!
5. bake this for 8-10 min. until it's a nice golden brown color.
6. spread the raspberry preserves over it once it has cooled a little.
Part 2-
1. puree thawed raspberries in food processor or blender until smooth. strain through medium strainer, pressing spatula. You want to remove the seeds and just have yummy raspberry juice.
2. once done you only need 1/2 cup of the puree. (But I saved the rest to be fancy with when serving the cheesecake)
3. beat cream cheese and 1/2 cup butter at med-low speed until smooth. beat in sugar and flour until JUST blended.
4. beat in sour cream, raspberry puree and lemon juice.
5. beat in eggs ONE AT A TIME.
6. pour over crust.
Part 3-
1. Place spring form pan in large shallow pan. add enough hot water to come halfway up the sides of the springform pan. (this makes a kind of steam environment to cook the cheesecake)
2. bake 40-45 min. until edges are puffed up and top is dry to touch. The center should move slightly when pan is tapped but not ripple.
3. remove from water bath and place on cooing rack.
4. once cool refrigerate over night.
Day 2:
1, Place chocolate, (remember you chopped it up!), corn syrup and 1 Tbs. butter in med bowl.
2. boil whipping cream in a small saucepan.
3. pour hot whipping cream over chocolate mixture.
4. stir until melted smooth. (if the chocolate isn't melting like mine didn't just stick the bowl in a bigger bowl of hot water and mix it until it's melted.)
5. once cooled a bit but still able to be poured. Pour that stuck over the Cheesecake. which should still be in the springform pan!
6. refrigerate until the chocolate is hard.
7. decorate with raspberries.
ENJOY!
this cheesecake is SO good! Make it!
