Raspberries are featured three ways in this creamy chocolate cheesecake.
The end result: a perfect balance ofchocolateand raspberries.
This showstopping cheesecake can be prepared in advance to help get ahead of your party preparations.
Credit:Antonis Achilleos; Prop Stylist: Christine Kelly; Food Stylist: Ali Ramee
Thaw in the refrigerator overnight if frozen, then garnish and serve.
No one will ever know that it wasn’t baked the same day.
containers), plus more for garnish
2Tbsp.seedless raspberry fruit spread
1tsp.grated lemon zest plus 2 tsp.
(3 oz.)
unsalted butter, melted
1tsp.kosher salt
2cupsbittersweet chocolate chips (12 oz.)
1/2cupheavy whipping cream
3(8-oz.)
Prepare oven and springform pan:
Preheat oven to 350F.
Make chocolate crumb crust:
Place chocolate wafer cookies and freeze-dried raspberries in a food processor.
Process until finely ground, about 1 minute.
Add melted butter and salt, and process until crumbs are evenly moistened, about 30 seconds.
Transfer crumb mixture to prepared pan.
Bake in preheated oven until crust is set, 13 to 15 minutes.
Remove from oven, and set aside.
Reduce oven temperature to 300F.
Melt chocolate chips:
Place chocolate chips and cream in a medium-size microwave-safe bowl.
Remove from microwave, and set aside.
Beat at medium speed until smooth and combined, 1 to 2 minutes.
Add vanilla and melted chocolate mixture; mix on medium speed until incorporated, about 1 minute.
Bake cheesecake, and chill:
Pour batter into prepared crust.
Dollop reserved raspberry sauce over batter, and use a knife or toothpick to swirl together.
Remove from oven, and let cool at room temperature 1 hour.
Cover with plastic wrap, and transfer to refrigerator to chill at least 4 hours and up to overnight.
Garnish and serve:
Remove cheesecake from springform pan, and garnish with fresh raspberries before serving.
It will continue to set as it cools for a luscious, creamy texture.
Cool the cheesecake at room temperature before refrigerating to help avoid quick temperature changes that could cause cracks.
Running your knife around the edge of the pan before chilling can also help prevent cracking.
