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Saturday, August 2, 2008

RASPBERRY FUDGE CHEESECAKE

Supplies:

Crust ingredients:
•1 cup chocolate wafer crumbs
•1/4 cup granulated sugar
•1/4-cup butter, melted

Ganache ingredients:
•1/2 cup heavy whipping cream
•4 oz. semi-sweet chocolate squares, chopped


•9" x 3" springform pan
•No-color almond extract
•Clear vanilla extract

Cheesecake filling:
•3 packages (8 oz. ea.) cream cheese, softened
•3/4 cup sour cream
•6 eggs
•1 cup granulated sugar
•1- 1/4 teaspoons vanilla extract
•1/4 teaspoon almond extract
•1 pint fresh raspberries

Directions:
1. In medium bowl, stir together chocolate wafer crumbs and sugar. Stir in butter until completely combined.

2. Press mixture into bottom of pan.

3. Bake 8-10 minutes at 325 degrees F. Remove from oven and cool.

4. Heat whipping cream in saucepan just to boiling point; do not boil. Remove from heat; add chopped chocolate; stir until smooth and glossy. If too thick, add 1-2 teaspoons whipping cream.

5. In large bowl, beat cream cheese until light and fluffy. Beat in sour cream and add eggs one at a time. Beat in sugar, vanilla and almond extract until mixture is smooth.

Spread half ganache mixture on crust. Top with raspberries.

6. Place pan on a cookie sheet. Pour cheese mixture over berries. Place a small pan of water on bottom rack in oven. Bake cheesecake 1-1/4 to 1-1/2 hours or until set. Middle will be slightly soft. Turn oven off and leave for 1 hour. Cool and refrigerate at least 4 hours.

7. Drizzle remaining ganache over cheesecake. Refrigerate an additional 15 minutes before serving. Garnish with fresh raspberries.

Makes 12-14 servings.

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