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Raspberry Cheesecake with Chocolate Ganache Recipe

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This recipe for Raspberry Cheesecake with Chocolate Ganache is from The Poljak Family Cookbook Project, 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:  
Oreo Crust
1 1/2 cups Oreo crumbs (about 20 cookies and then remove filling)
3 TBS melted butter

Cheesecake
4 packages of cream cheese, at room temp
2/3 granulated sugar
1/2 cup sour cream
4 large eggs
1 tsp vanilla
seedless raspberry jelly

Ganache
8 oz chocolate chips
1/2 cup heavy cream
Directions:
Directions:
For the Oreo Crust

1. Combine oreo crumbs and butter in a small bowl. It will form coarse crumbs. Press the crumbs into the bottom and up the side of a 9" springform pan. Press around the edge with the bottom of a measuring glass to smooth it out.
2. Place the pan in the freezer to firm up while you prepare the cheese mixture.
3. Preheat oven to 325.

To Make the Filling (parchment on sides??)

1. Blend the cream cheese, sugar, and sour cream until well combined (about 2 minutes). Use the paddle in the kitchenaid. Beat eggs in one at a time, mixing well after each addition. Mix in vanilla and pour half into crust. Add spoonfuls of warm jelly. Spoon the rest of the mixture over it. Spoon more jelly above opposite spots as the first jelly placed. Use a butter knife to cut in the jelly and swirl it.

2. Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and pour water to reach halfway up the sides of the springform pan.

3. Bake for one hour at 325. Turn off the oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and let cool completely.

Ganache

Place the chocolate in a small bowl and set aside. Heat the heavy cream in a small sauce-pan over med-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Whisk gently from the middle out until all chocolate is melted and the mixture is smooth. Allow it to cool slightly and then pour over the cheesecake.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour 25 min

 

 

 

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