Chocolate Raspberry Cheesecake RecipeOrigin: America Period: Traditional |
Ingredients:
210g cream-filled biscuit (cookie) crumbs (about 18 biscuits) 
Chocolate Raspberry Cheesecake Preparation:Method:Crush the biscuits (and their filling) very finely then combine in a bowl with the butter. Stir thoroughly to combine then press into the base of a 22cm diameter springform cake tin. Beat 720g of the cream cheese until smooth then add the sugar and beat until thoroughly blended. Now add the eggs, one at a time, beating thoroughly to combine after each addition. Whisk in the sour cream and vanilla extract then pour the mixture over the biscuit crust. Combine the remaining cream cheese and the melted chocolate, beating until well blrnede. Add the raspberry preserves and beat thorughly then drop rounded tablespoons of the chocoalte and raspberry mix over the plain cream cheese filling. Transfer to an oven pre-heated to 160°C and bake for about 80 minutes. Remove from the oven then loosen the cake from the rim of the pan but allow to cool completely before removing the pan rim. Now melt the remaining chocolate with the whipping cream in a bain-marie (double boiler) until smooth. Allow to col slightly then spread over the cheesecake. Transfer to the refrigerator to choll then garnish with whipping cream, raspberries and fresh mint leaves before serving. |
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