Recipe

Chocolate Raspberry Cheesecake Recipe

	Fireraven / All my dishes 2 months, 1 week ago smooth and creamy raspberry cheese cake filling topped with a chocolate ganche and fresh raspberries Cook:45m Servings:16	Fireraven
	cheesecake chocolate

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Ingredients

Crust:

1 (5.3oz) pkg pure butter shortbread cookies, crushed, about 1 1/4c

2 tbs unsalted butter, melted

1/4 c raspberry perserves, melted

Cheesecake:

1 (10oz) frozen raspberries, thawed

3 (8oz each) pkgs cream cheese, softened

1/2 c unsalted butter

1 c sugar

2 tbs flour

1/2 c sour cream

2 tsp lemon juice

2 eggs

Topping:

6 oz semisweet chocolate, chopped

1 tbs light corn syrup

1 tbs unsalted butter

1/2 c whipping cream

1 1/3 c fresh raspberries

Directions

Heat over to 350 f. Wrap outside of a 9 in springform pan with heavy duty foil.

Combine crushed cookies and melted butter in a small bowl, press into bottom of pan and bake 8 to 10 mins until slightly darker in color. Cool slightly and gently spread preserves over crust.

Puree thawed raspberrries in food processor or blender until smooh. Strain though med strainer, pressing with spatula to remove seeds. Reserve 1/2 c puree, save the rest for another use..

Beat cream cheese and 1/2 c butter at med-low speed until smooth. Beat in sugar and flour just until blended. Beat in sour cream, reserved rasberry puree and lemon juice. Beat in eggs one at a time. Pour over crust.

Place springform pan in large shallow pan. Add enough hot tap water to come halfway up the sides of pan. Bake 40 to 45 or until edge are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Completely cook on wire rack. Refrigerate overnight.

Place chocolate, corn syrup, and 1 tbs butter in medium bowl. Bring whipping cream to a boil in smal saucepan. Pour over chocoalte mixture; stir until melted and smooth. Let stand, stirring occasionally, unti lchoclate is cool but still pourable. Pour over cheese cake; refrigerate until set.

Garinsh with raspberries. Store in frig.

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