| Chocolate Cheesecake | ||||
| Makes (1) 9" cake | ||||
| Cake | Topping | |||
| 4 shts | honey flavored graham crackers | 2 oz | semi-sweet chocolate chips | |
| 5 oz | (by weight) pecans | 2 tbls | Chambord raspberry liqueur | |
| 4 tbls | butter, melted | 1 tsp | dark corn syrup | |
| 1 tbls | unsweetened cocoa | fresh raspberries for garnish | ||
| ________ |
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| 6 oz | semi-sweet chocolate chips | |||
| 2 tbls | heavy whipping cream | |||
| 20 oz | (2 1/2 bricks) cream cheese, softened | |||
| 3/4 cup | sugar | |||
| 1 tbls | cornstarch | |||
| 1 tsp | vanilla extract | |||
| ________ | ||||
| 3 | eggs | |||
| 3 | egg yolks (discard the whites) | |||
| 2/3 cup | sour cream | |||
| Directions | ||||
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Preheat the oven to 350°. Make the crust first. Crumble the graham crackers into a food processor. Pulse them to a fine crumb. Add the pecans, melted butter and cocoa. Pulse some more until you get some damp, clumping crumbs. Grease and flour a 9" spring-form pan (or spray it with Baker's Joy). Spray the interlocking portion so it releases easier later. Pour the crumbs into the pan and press them firmly and evenly covering the bottom of the pan. Rip a couple thin strips of parchment paper and line the interior sides of the pan so the cake won't stick later on. It should stick to the grease; if not, add more grease. Throw the crust into the freezer while you make the cake. In a small Pyrex measuring cup, melt the chocolate and cream in the microwave for 1 minute. Stir it with a knife to smooth it out. Set it aside to cool. Beat the cream cheese to smooth it out. Add the sugar, cornstarch, and vanilla extract and mix to combine. Scrape the sides of the mixing bowl with a spatula. Now turn the mixer on low and beat in the eggs and yolks one at a time. Scrape down the bowl again and add in the sour cream and the melted chocolate mixture. Mix on medium for 1 minute. Fill a large microwave-safe container with about 8 cups of water. Heat it in the microwave for 12 minutes. Take the crust out of the freezer and wrap the outside of the pan with two layers of heavy duty aluminum foil; it's got to be water tight. Place the spring-form pan into a large roasting pan. Pour the filling into the pan and onto the crust. Pour the microwaved water into the roasting pan. Add more hot tap water until the spring-form pan is covered about halfway up (it took another 8 cups for my roasting pan; yours may be different). Bake at 350° for 65 minutes. The top of the cheesecake will be firm and may be slightly browned; the interior will still have some wobble to it which will set when cooled. Remove the roasting pan from the oven and set it on the stove top. With your oven mitts still on, carefully remove the foil-covered spring-form pan and place it on a cooling rack with a towel underneath to catch any stray water. Peel back the foil and let the cake cool at room temperature for 1 hour. After the cake has cooled for 1 hour, remove the foil but leave the spring-form pan intact. Now make the topping. In a small measuring cup, add the chocolate, corn syrup, and Chambord. Nuke it in the microwave for 30 seconds. Stir the mixture with a knife until smooth. Artfully drizzle the mixture over the cake; it will set up when cooled. Place the cake in the refrigerator for at least 8 hours, preferably overnight. Before serving, gently un-spring the pan and remove the parchment paper. Garnish with fresh raspberries. |
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