New York Chocolate Cheesecake topped with Sweet Rasberry Syrup
From bigbizkits 14 years ago
- 60 minutes to make
- Serves 8
This is my take on a chocolate New York Style Cheesecake. For me the chocolate is essential but you could easily leave out the chocolate and just add another vanilla bean to make this a vanilla/white cheesecake. Read more The rasberry topping adds the perfect zing to the creamy comfort of this dessert. See less
Ingredients
- Cheesecake: shopping list
- 1 1/2 cups grahm cracker crumbs or wafer crumbs shopping list
- 1 cup plus 4 tablespoons sugar shopping list
- 3 tablespoons unsalted butter, melted shopping list
- 2 1/2 pounds cream cheese, room temperature shopping list
- 1 1/2 teaspoons vanilla extract shopping list
- 1-2 vanilla beans, seeds scraped from inside and reserved shopping list
- 3 tablespoons all-purpose flour shopping list
- 3 large eggs shopping list
- 1 cup sour cream shopping list
- 8 ounces melted dark or semisweet chocolate, melted shopping list
- Rasberry Topping: shopping list
- 1 1/2 cups water shopping list
- 1 1/2 cups sugar shopping list
- 1 tablespoon light corn syrup shopping list
- 1 bag frozen rasberries, unsweetened (you can use fresh rasberries if you want!) shopping list
How to make it
- Cheesecake:
- Preheat oven to 350 degrees F (if using a silver springform pan, or 325 degrees if using a dark nonstick springform pan).
- Lightly grease the bottom and sides of a 9-inch springform pan. In a mixing bowl, compine the grahm cracker or wafer crumbs, 3 tablespoons of the sugar, and the butter. Mix well. Press onto the bottom of the springform pan and set aside.
- In a large mixing bowl with an electric mixer, combine cream cheese, remaining cup of sugar, vanilla extract and vanilla bean seeds and beat for about four minutes. Add the flour to the cream cheese mixture and beat for another three to four mintues or until very smooth. Add the melted chocolateand sour cream and beat again for about five minutes. Add the eggs, one at a time, mixing on low speed after each addition until just blended. (Unlike the previous directions when you wanted to beat until it was creamy as possible, here you want to beat for the minimum time possible).
- Pour the batter into the prepared pan and bake for one hour to one hour and ten minutes, until the center is almost set.
- Run a sharp knife around the rim of the pan and allow cake to cool on a wire rack before removing the rim of the pan. (It's important the cake is almost all the way cooled before you remove the rim).
- Refrigerate at least four hours or overnight before serving. Cheesecake may be made up to two days in advance before serving and will keep for up to one week in the refrigerator.
- Rasberry Topping:
- Bring 1 1/2 cups of water to a boil in a small sauce pan
- Once water is boiling add 1 1/2 cups sugar and let simmer for about two mintues until all the sugar has desolved.
- Remove from heat and pour the syrup mixture into a glass bowl.
- While the syrup is still hot add the corn syrup and mix well.
- Let cool at room temperature for about a half hour then add rasberries and mix well, mashing some of the berries into smaller pieces.
- Pour the syrup onto or around individual slices of cheesecake just before serving (Your don't want to put the syrup on the cheesecake in advance because it would make the cheesecake soggy.)
- Bon Appetit!
The Rating
Reviewed by 6 people-
yummm i love cheesecakes
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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me too!!
midgelet
in Whereabouts loved it
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I'll take it!
jett2whit
in Union City loved it
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