Raspberry Mirror Cheesecake

Recipe by Rhonda J
READY IN: 4hrs 30mins




  • 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!
  • **.