Raspberry Mirror Cheesecake

Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

This recipe has been in my collection for quite some time and i must admit to not actually making it yet.Just waiting for the right occasion! I got it from a Canadian Living magazine where it was submitted by Taunya St. Pierre. It looks quite elegant and would be a stunning dessert for a special occasion or dinner party.Not to mention the taste of the creamy layers of chocolate & vanilla topped with a shiny raspberry glaze! I am sure it would be to die for and well worth the effort.(There are a fair amount of steps,(cooking,cooling, chilling.))I know i am looking forward to putting in the effort for it when the right occasion presents itself!!

Ingredients Nutrition

Directions

  1. Stir cookie crumbs with butter until moistened.
  2. Press evenly onto bottom of a 9 inch springform pan.
  3. Centre pan on square piece of tin foil,press foil up to cover sides of pan.
  4. Bake at 325 for 5 minutes.
  5. Set aside.
  6. In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
  7. In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
  8. Beat in eggs one at a time scraping down sides of bowl often.
  9. Beat in vanilla.
  10. Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
  11. Very gently pour remaining cream cheese mixture evenly over top.
  12. Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
  13. Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
  14. Turn oven off.
  15. Let cool in oven for 1 hour.
  16. Remove from oven and water;let cool to room temperature.
  17. Refrigerate, uncovered until chilled.
  18. Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
  19. In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
  20. Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
  21. Stir in remaining raspberry mixture.
  22. Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
  23. Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
  24. Refrigerate for 1 hour or until glaze is set.
  25. **Cheesecakecan be covered and refrigerated up to 2 days before adding glaze****Some fresh mint, rose petals and a few fresh raspberries make an attractive& elegant garnish!
  26. **.

Reviews

(1)
Most Helpful

This cheesecake tasted absolutely awesome! So why am I only giving it 4 stars, you ask? I couldn't get the glaze to gel. I followed the instructions exactly. I waited much longer than the directions indicated. I tried adding more gelatin to the raspberry mixture. But in the end, I spooned the glaze over the cheesecake like a sauce. That aside, this is a absolutely luscious cheesecake. The chocolate layer is sinfully rich & the plain cheesecake layer is a nice foil to the intensity of the chocoalte. I think if I try it again, I will find a good recipe for a raspbery sauce & just go that route from the start.

Judy from Hawaii June 20, 2004

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