Cheesecake Factory Ruby Chocolate Raspberry Cheesecake
photo by Laumas1016
- Ready In:
- 3hrs
- Ingredients:
- 19
- Yields:
-
8 slices
- Serves:
- 8
ingredients
- 1⁄2 cup pecan meal
- 1⁄2 cup almond meal
- 1⁄2 cup walnut meal
- 1 1⁄2 cups finely crushed vanilla wafers
- 2 tablespoons melted butter
- 24 ounces cream cheese
- 1 cup sugar
- 4 eggs
- 8 ounces sour cream
- 1⁄4 cup flour
- 2 teaspoons almond extract
- 1⁄3 cup of melted ruby chocolate
- 1 teaspoon lemon juice
- 1 cup raspberries
- 1⁄8 cup sugar
- 1⁄4 cup water
- 1 teaspoon lemon juice
- 1⁄4 teaspoon almond extract
- 1 teaspoon cornstarch
directions
- Note: For best results, bake 24 hours in advance.
- Crust: Preheat oven to 325 degrees.
- Combine all nut meals and vanilla wafer crumbs with melted butter.
- Press into a 9 inch oiled springform pan. Cover as much of the inner pan as possible.
- Bake crust at 350 degrees for 10 minutes. Set aside for 30 minutes.
- Cheesecake Filling: In advance, leave cream cheese, sour cream and eggs outside fridge to make them room temperature.
- With beater set to low speed, beat the cream cheese until light and fluffy.
- Add the sugar in small amount and beat until combined.
- Add each egg one at a time and beat after each egg until combined.
- Add the flour, almond extract and melted ruby chocolate.
- Add the sour cream last.
- Pour filling into the cooled crust.
- Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil. Make sure there are no leaks! Set in a large roasting pan lined with a dish towel. Bring 4 cups of water to a boil.
- Set foil lined pan into the roasting pan. Add boiling water until it reaches halfway up the sides of the foil barrier.
- Bake cheesecake at 325 degrees for 1 hour.
- When time is up, turn oven off, prop open oven door and leave in oven for one hour.
- After one hour, remove from oven.
- Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
- Raspberry sauce: Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
- Cook over medium heat stirring often until the mixture comes to a boil.
- In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce. Cook until the berries are melted down but still chunky.
- Remove the pan from the heat and stir in the almond and salt.
- Allow the sauce to cool. Pour onto the cooled cheesecake.
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RECIPE SUBMITTED BY
Laumas1016
Minneapolis, Minnesota
I love putting in the effort of making a home-cooked dish and putting a smile on everyone's face when I have a winner.