Raspberry Chocolate Cheesecake Recipe

by Nicky Pilkington

This delicious raspberry chocolate cheesecake recipe is courtesy
from the legendary Emeril Lagasse of the Food Network.

You will need these ingredients:

Ingredients # 5 tablespoons plus 1 teaspoon (1/3 cup) melted
unsalted butter, in all # 8 ounces chocolate wafer or icebox
cookies # 1/2 cup plus 2 tablespoons granulated sugar, in all #
1 1/2 pounds cream cheese, at room temperature # 6 ounces
bittersweet chocolate, melted # 1/2 cup raspberry liqueur, such
as Chambord # 4 large eggs # 1/2 cup heavy cream # 1 cup sour
cream # 1/2 cup confectioners' sugar # 1 pint fresh raspberries

Steps

1. Preheat the oven to 350 degrees F. Butter the sides and
bottom of a 9-inch springform pan with 1 teaspoon of butter.

2. Grind the chocolate wafers in a food processor into fine
pieces. Add the remaining (approx. 5 tablespoons) of melted
butter and 2 tablespoons of the granulated into the food
processor and blend. Then pour this mixture into the springform
pan.

3. Beat the cream cheese with an electric mixer at high speed
until smooth and creamy, for about 5 minutes. Add in the melted
chocolate and the remaining 1/2 cup granulated sugar until
properly mixed. Pour the raspberry liqueur and resume beating
for 4 minutes until the mixture is very smooth.

4. Set the mixer at low speed and add the eggs one at a time,
beating each until mixed well. Add the heavy cream and continue
beating for about half a minute.

5. Now, pour the mixture into the crust in the springform pan
and bake for 50 minutes until firm. Take care not to overbake;
the filling should seem soft in the middle. When done, remove
cake from the oven and allow to cool.

6. Whisk the sour cream and confectioners' sugar until smooth
and creamy in a small bowl. Spread this topping over the cooled
cake and then refrigerate. After a minimum of 4 hours, you may
remove the springform ring.

7. To serve, top the cake with the raspberries and cut it into
wedges.

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