21 October 2014

Chocolate Raspberry Cheesecake

After recently visiting the Cheesecake Factory and discovering they have discontinued my favorite cheesecake, I called my mother to tell her. Turns out she had just been to the CF and discovered the same thing. We were less than happy! 
So I set out to make my own and this is what we've got. 

Chocolate Crust
4 cups chocolate cookie crumbs (Oreos without the filling)
1/2 cup dark brown sugar
3/4 cup unsalted butter
Chocolate Cheesecake
4 pkg  cream cheese, at room temperature 
1 1/4 cups sugar 
1 cup sour cream, at room temperature 
1/4 cup all-purpose flour 
5 eggs 
1 tablespoon vanilla extract 
1 tablespoon lemon juice 
1 cup semisweet chocolate, finely chopped
Raspberry Sauce
2 cups raspberries
1/4 cup sugar
2 tablespoons lemon juice
Chocolate Ganache
16 ounces milk chocolate chips
1 cup heavy cream
Chocolate Crust
1. Preheat the oven to 350 degrees
2. In a saucepan over medium heat, combine the butter and sugar and stir until melted.
3. Remove the sugar mixture from the heat.
4. Add to the cookie crumbs and stir so that all the crumbs are coated.
5. Press the cookie crumb mixture onto the bottom and sides of a 10-inch springform pan.
6. Bake crust for 10 minutes
7. Remove from oven and cool completely.
Chocolate Cheesecake
1. In a large bowl, beat the cream cheese with an electric mixer on low speed. 
2. Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice. 
3. In a small saucepan over low-medium heat, melt the chocolate.
4. Fold into cheesecake filling. Set aside.
Raspberry Sauce
1. In a medium saucepan, add the raspberries, sugar, and lemon juice.
2. Bring the berry mixture to a boil and simmer, stirring frequently, until raspberries are dissolved.
3. Strain the raspberry sauce into a bowl to remove the seeds.
4. Lightly fold into cheesecake filling.
5. Pour into cooled crust.
6. Bake for about an hour at 350. Turn oven off and crack door for another hour.
7. Cool completely.
Chocolate Ganache
1. In a medium saucepan, scald the cream.  
2, Remove it from the heat.
3. Place the milk chocolate chips in a bowl and add the cream slowly.
4. Stir the cream and chocolate mixture until the chips are melted and the ganache is smooth and glossy.
5. Pour the chocolate ganache on the cooled cheesecake. Refrigerate until ganache is hard.


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