Who doesn't like cheesecake? After not having it for awhile I often think I could take it or leave it...and then I have a bite and remember its creamy deliciousness. This was my first attempt at a real cheesecake and it turned out pretty well. For my first time I wasn't going to try to make something up myself and after much searching around to find what I wanted, I found this recipe from Sweet Anna's. I couldn't have hoped for a better first cheesecake. Or second....or third. It was excellent. Making the raspberry sauce proved to be much more of a pain than I was expecting and I think I would try to avoid that in the future. This definitely doesn't need the chocolate topping for either looks or taste, but it's a great addition.
Raspberry and Chocolate Cheesecake
How I Did It:
1 (10oz) package frozen raspberries
2 tablespoons sugar
2 teaspoons cornstarch
1/2 cup water
Chocolate Crust
25 Oreos, crushed
1/4 cup melted butter
Cheesecake filling
2 cups chopped good quality white chocolate
1/2 cup half & half
3 (8oz each) packages cream cheese, softened
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups milk chocolate chips
Chocolate ganache topping
1/2 cup heavy cream
1 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
1. In a saucepan on combine raspberries, sugar, cornstarch, and water. Bring to a boil, making sure to stir occasionally.
2. Pour through a fine strainer to remove the seeds (it's okay if there are some left) and store in the refrigerator until you are ready to use.
3. Preheat the oven to 350. In a bowl, mix together butter and crushed Oreos until well combined. Press into the bottom of your Springform pan.
4. Bake crust for about 10 minutes, or until set. Remove and set aside.
5. Reduce heat to 325.
6. In a saucepan heat and just before it starts simmering remove from the heat and stir in the white chocolate until smooth. Set aside.
7. In a large bowl, beat together cream cheese and sugar until smooth. One at a time beat in the eggs, making sure each is well combined. Beat in the salt, vanilla, and the white chocolate mixture.
8. Wrap the outside of the Springform pan tightly with aluminum foil. Place a jellyroll pan (or roasting pan if you have it) in the oven and getting some water boiling on the stove (for you water bath).
9. Pour half of the cream cheese mixture over the crust. Sprinkle the milk chocolate chips evenly over the filling and then drizzle 5 tablespoons of the raspberry sauce on top of that. With the tip of a butter knife, swirl the sauce.
10. Pour the rest of the filling over the chocolate chips and raspberry sauce and then drizzle another 5 tablespoons of the raspberry sauce on top and swirl it again.
11. Place the uncooked cheesecake in the center or the jellyroll/roasting pan. Carefully pour the boiling water in the jelly roll or roasting pan. If using a jellyroll pan, fill to the top. Otherwise, fill with enough water to reach halfway up the Springform pan.
12. Bake the cheesecake for about an hour until the center looks set, but still jiggles a little if you shake the pan. Remove from the oven and let the cheesecake sit in the hot water for another half hour.
13. Continue to cool (still in the Springform pan) on a cooling rack. Once at room temperature, place in the refrigerator to continue to set and chill for at least 3 hours.
14. While the cheesecake is chilling, you can make the ganache. In a double boiler, combine the heavy cream and chocolate chips. Stir occasionally and remove from heat once smooth. Let cool, continuing to still occasionally to keep the smooth texture.
15. Pour the ganache over the top of the cooled cheesecake, letting some drip down the sides. Return to the refrigerator for another 3 hours or so to let the ganache set.
Remember to store any leftovers in the refrigerator.
1. In a saucepan on combine raspberries, sugar, cornstarch, and water. Bring to a boil, making sure to stir occasionally.
2. Pour through a fine strainer to remove the seeds (it's okay if there are some left) and store in the refrigerator until you are ready to use.
3. Preheat the oven to 350. In a bowl, mix together butter and crushed Oreos until well combined. Press into the bottom of your Springform pan.
4. Bake crust for about 10 minutes, or until set. Remove and set aside.
5. Reduce heat to 325.
6. In a saucepan heat and just before it starts simmering remove from the heat and stir in the white chocolate until smooth. Set aside.
7. In a large bowl, beat together cream cheese and sugar until smooth. One at a time beat in the eggs, making sure each is well combined. Beat in the salt, vanilla, and the white chocolate mixture.
8. Wrap the outside of the Springform pan tightly with aluminum foil. Place a jellyroll pan (or roasting pan if you have it) in the oven and getting some water boiling on the stove (for you water bath).
9. Pour half of the cream cheese mixture over the crust. Sprinkle the milk chocolate chips evenly over the filling and then drizzle 5 tablespoons of the raspberry sauce on top of that. With the tip of a butter knife, swirl the sauce.
10. Pour the rest of the filling over the chocolate chips and raspberry sauce and then drizzle another 5 tablespoons of the raspberry sauce on top and swirl it again.
11. Place the uncooked cheesecake in the center or the jellyroll/roasting pan. Carefully pour the boiling water in the jelly roll or roasting pan. If using a jellyroll pan, fill to the top. Otherwise, fill with enough water to reach halfway up the Springform pan.
12. Bake the cheesecake for about an hour until the center looks set, but still jiggles a little if you shake the pan. Remove from the oven and let the cheesecake sit in the hot water for another half hour.
13. Continue to cool (still in the Springform pan) on a cooling rack. Once at room temperature, place in the refrigerator to continue to set and chill for at least 3 hours.
14. While the cheesecake is chilling, you can make the ganache. In a double boiler, combine the heavy cream and chocolate chips. Stir occasionally and remove from heat once smooth. Let cool, continuing to still occasionally to keep the smooth texture.
15. Pour the ganache over the top of the cooled cheesecake, letting some drip down the sides. Return to the refrigerator for another 3 hours or so to let the ganache set.
Remember to store any leftovers in the refrigerator.
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