I just went away for the weekend, so I'm late in putting up this recipe, but it was beyond fabulous, thus worth the wait. Trust me. It is derived from a cheesecake recipe I found on Epicurious (of course!), but I made a few of my own adjustments to it, as always. I had it today, three days after I made it, and it still tasted absolutely amazing. I'll post pictures as soon as I have them. Here goes:
Double-Decker Chocolate Raspberry Cheesecake
Crust
1 9-ounce package chocolate wafer cookies, coarsely broken
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
1 12-ounce package frozen unsweetened raspberries, thawed, juices reserved
6 ounces good-quality bittersweet chocolate, finely chopped
4 8-ounce packages cream cheese, room temperature (I used neufchatel cheese)
1 cup sugar
2 tablespoons all purpose flour
4 large eggs
2 tablespoons whipping cream
1 tablespoons vanilla extract
1 9-ounce package chocolate wafer cookies, coarsely broken
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
1 12-ounce package frozen unsweetened raspberries, thawed, juices reserved
6 ounces good-quality bittersweet chocolate, finely chopped
4 8-ounce packages cream cheese, room temperature (I used neufchatel cheese)
1 cup sugar
2 tablespoons all purpose flour
4 large eggs
2 tablespoons whipping cream
1 tablespoons vanilla extract
2 teaspoons lemon juice
1 teaspoon almond extract
1 teaspoon almond extract
For crust:
Preheat oven to 325°F. Double-wrap outside of 9-inch-diameter springformpan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. You may end up with extra cookie crumbs. Bake crust 8 minutes; cool on rack.
For filling:
Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir chocolate in a double boiler until just melted and smooth; set aside.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 1/3 of the batter to medium bowl; stir in melted chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. 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.
Reheat the chocolate batter slightly over low heat, so that it becomes spreadable, and spread on top of raspberry layer. Bake until white chocolate filling is set in center, about 30 minutes.
I let the cake cool a little before refrigerating overnight. It has to be chilled at least 4 hours before serving.
Preheat oven to 325°F. Double-wrap outside of 9-inch-diameter springformpan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. You may end up with extra cookie crumbs. Bake crust 8 minutes; cool on rack.
For filling:
Press raspberries and juices through fine strainer into small bowl. Measure 1/2 cup puree for filling (reserve remaining puree for another use). Stir chocolate in a double boiler until just melted and smooth; set aside.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy. Beat in flour, then eggs, 1 at a time. Beat in whipping cream and vanilla. Transfer 1/3 of the batter to medium bowl; stir in melted chocolate. Stir reserved 1/2 cup raspberry puree and almond extract into remaining batter in large bowl.
Pour raspberry batter into prepared crust; place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. 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.
Reheat the chocolate batter slightly over low heat, so that it becomes spreadable, and spread on top of raspberry layer. Bake until white chocolate filling is set in center, about 30 minutes.
I let the cake cool a little before refrigerating overnight. It has to be chilled at least 4 hours before serving.
Recipe Source Site:
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