Tuesday, May 15, 2012

Double Chocolate and Raspberry Cheesecake

End-of-the-year parties call for something a little special. This is the beauty that I took to my beloved Delphi Study Club's grand finale for the 2011-12 year. 

Do you want to know how you can tell if you have a hit? Actually, there are two definitive tale-tell signs. One, you're recipe is in demand, and two, there is nothing left.

This cheesecake fit both criteria. 

9 ounces Pamela's Extreme Chocolate Mini Cookies
6 tablespoons butter melted

Filling Layers
12 ounces frozen raspberries, completely thawed, reserving juices
4 8-ounce blocks cream cheese, softened to room temperature
1 1/3 cups sugar
1 1/3 tablespoons Jackie's Quick Flour Blend
4 large eggs at room temperature
2 teaspoons  corn starch
2 tablespoons whipping cream
2 teaspoons  vanilla extract
6 ounces white chocolate, finely chopped
1 teaspoon almond extract

1 8-ounce blocks cream cheese, softened to room temperature
1/3 cup sugar
2 teaspoons  vanilla extract
1/4 cup fresh raspberries (optional)
1/4 cup Mint sprigs, for garnish (optional)

1. Preheat oven to 325 degrees Fahrenheit.

2. Place parchment paper in bottom of 9-inch spring form pan. Spray with non-stick cooking spray. Double wrap outside of pan with heavy-duty aluminum foil; set aside.

3. In medium bowl, combine chocolate wafers and butter. Thoroughly combine. Press crumb mixture firmly onto bottom and partially up sides of spring form pan. Bake for 13-15 -minutes; cool on rack.

Filling Layers:
1. While crust is baking, press raspberries and juices through fine strainer. Measure ½ cup of raspberry juice for filling in second layer. Set aside. Remaining raspberries and juice may be reserved for some other use.

2. Beat cream cheese and sugar in large bowl until smooth and fluffy. Add flour; mix well. Add eggs, one at a time, beating well after each. Stir in whipping cream and vanilla. Place 2¼ cups batter in separate bowl; set aside to make the third layer a little later.

3. Add ½ cup strained raspberry juice with pulp. Mix well; pour raspberry mixture into prepared crust.

4. Place spring form pan in large roasting pan. Pour 1-inch hot water around roasting pan. Place roasting pan in preheated oven and 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 while leaving spring form pan sitting in hot water.

5. During the last 10 minutes of the baking process of the raspberry layer, place white chocolate in top of double boiler over simmering water until barely melted stirring occasionally.  Stir melted white chocolate and almond extract into reserved 2¼ cups of batter.

6. Starting at edge of pan, spoon remaining mixture onto top of raspberry layer. Smooth top. Return to oven and bake until cheesecake is set in center, about 30 minutes. Remove from oven; allow cheesecake to cool for 10 to 15 minutes. Refrigerate uncovered until cold, about 4 hours.

7. Remove aluminum foil and sides of spring form pan. Garnish with cream cheese mixture, if desired.

For garnish, place cream cheese, sugar and vanilla in small mixing bowl. Beat until smooth. Spoon mixture into decorating bag fitted with a star tip. Holding tip at an angle to the edge of the cheesecake, squeeze bag with cream cheese mixture firmly, but continuously, overlapping strokes about every inch to form little shells until completely around edge of cheesecake. Then, place tip at a 90-degree angle in center and squeeze bag for form large “puff”. Mint leaves and fresh raspberries add color.

Servings: 12

Calories Per Serving: 646.51

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