Recipe by Rhonda *J*
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!!
Top Review by Judy from Hawaii
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.
- 1 1⁄4 cups chocolate wafer crumbs (Oreo baking crumbs)
- 1⁄3 cup butter, melted
- 250 g semisweet chocolate, coarsely chopped
- 2 (250 g) packages cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 (300 g) package frozen raspberries, thawed
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons gelatin
Directions See How It's Made
- Stir cookie crumbs with butter until moistened.
- Press evenly onto bottom of a 9 inch springform pan.
- Centre pan on square piece of tin foil,press foil up to cover sides of pan.
- Bake at 325 for 5 minutes.
- Set aside.
- In a large bowl set over hot water (not boiling),melt chocolate,set aside and let cool to room temperature.
- In a separate bowl beat cream cheese with sugar for 2 minutes or until smooth& light.
- Beat in eggs one at a time scraping down sides of bowl often.
- Beat in vanilla.
- Stir half of the cream cheese mixture into cooled chocolate;scrape onto baked crust.
- Very gently pour remaining cream cheese mixture evenly over top.
- Set springform pan in a larger pan with sides;pour enough hot water to come 1 inch up side of pan.
- Bake at 325 for 1 hour or until no longer shiny and top does not jiggle.
- Turn oven off.
- Let cool in oven for 1 hour.
- Remove from oven and water;let cool to room temperature.
- Refrigerate, uncovered until chilled.
- Meanwhile press thawed raspberries through fine sieve to make 3/4 cup juice.
- In saucepan, bring juice,and sugar to a boil over medium-high heat;cook stirring, for 30 seconds or until dissolved.
- Whisk 1/4 cup into gelatin in bowl;let stand for 1 minute.
- Stir in remaining raspberry mixture.
- Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
- Pour over chilled cake,gently spreading with back of spoon to evenly cover top.
- Refrigerate for 1 hour or until glaze is set.
- **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!