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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raspberry And Chocolate Cheesecake Recipe

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This recipe for Raspberry And Chocolate Cheesecake is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
1 9 Oz Package Chocolate Wafer Cookies, Coarsely Broken Plus
6 Tbsp (3/4 stick) Unsalted Butter, Melted.

Filling
1 12-Oz Package Frozen Unsweetened Raspberries, Thawed, Juices Reserved
6 Oz Good-Quality White Chocolate, Finely Chopped
4 8 Oz Packages Cream Cheese, Room Temperature
1 1/3 Cups Sugar
2 Tbsp All Purpose Flour
4 Large Eggs
2 Tbsp Whipping Cream
2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
White Chocolate Curls (Optional)
Directions:
Directions:
For crust:
Preheat oven to 325°F. Butter 9-inch-diameter spring form pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.
For filling:
Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir white chocolate in small metal bowl set over saucepan of barely simmering water until just melted and smooth; set aside. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 2 1/4 cups batter to medium bowl; stir in melted white chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
Pour raspberry batter into prepared crust; place spring form pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake until raspberry filling is softly set in center and beginning to puff at edges, about 50 minutes. Remove roasting pan from oven; let raspberry layer cool 5 minutes to firm slightly. Starting at edge of pan, spoon white chocolate batter in concentric circles onto raspberry layer. Smooth top. Bake until white chocolate filling is set in center, about 30 minutes. Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
Cut around pan sides with small knife to loosen cheesecake; release sides. Garnish cheesecake with white chocolate curls, if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours to prep and cook 4 hours to cool
Personal Notes:
Personal Notes:
I've also made this same recipe with equal parts strawberry and dark chocolate in place of raspberry and white chocolate. However dark chocolate i heavier and could use a little discretion

 

 

 

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