Raspberry-Chocolate Cheesecake
Submitted by dougmary
Raspberry-chocolate cheesecake: dense chocolate cream cheese filling with a raspberry candy flavoring, set on a graham dust crust. A bold, dark chocolate showstopper dessert.
YIELD
1 cakePREP
30 minCOOK
10 minREADY
1 hrsThis is a chocolate lover’s cheesecake with a twist, a full pound and a half of semi-sweet chocolate folded into cream cheese and flavored drop-by-drop with raspberry candy concentrate. Unlike a classic raspberry cheesecake with a swirl of jam, this version goes all-in on the chocolate base and uses just enough raspberry flavoring to perfume the whole cake without going synthetic.
Start light on the concentrate, add a few drops at a time and taste as you go. Too much and you get cough-syrup territory fast.
The crust here is unusual, just graham cracker crumbs and sugar dusted over a greased springform pan, no butter or pressing into a solid layer. It gives the cake a delicate base that releases cleanly instead of a thick crumb crust.
Adding the eggs in two stages (two first, then two more with the sugar) keeps the batter smooth and prevents lumps from forming. Melted chocolate goes in last while mixing at high speed so it disperses evenly before seizing.
Watch the oven carefully. The top is glossy during baking and dulls to a matte finish when the cake is done, this visual cue beats a toothpick test for cheesecake every time.
Chill a full 4 hours, but overnight is better.
Pro Tips
- Use a water bath for the gentlest set and no cracks, wrap the pan bottom in foil first to keep water out
- Don’t overbake, a slightly jiggly center firms up perfectly as it chills
- Let the cake cool gradually to room temp before refrigerating, sudden temperature changes can crack the top
- Run a thin knife around the edge before releasing the springform to prevent tearing
Variations
- Swap raspberry concentrate for orange or mint extract for different flavor twists
- Add a swirl of raspberry jam into the top of the batter before baking for visual drama
- Top the chilled cake with fresh raspberries and a glossy chocolate ganache
Ingredients
Directions
Pre-heat the oven to 375℉ (190℃).
For the crust: Lightly spray the spring-form pan with a non-stick spray such as PAM.
Mix graham crackers and sugar in a bowl and dust the pan.
For the filling: Soften the cream cheese by microwaving in a bowl approx. 30 seconds for every half-pound (2 - 2½ minutes).
Add two eggs and mix with an electric mixer until well incorporated.
Slowly add the sugar; about ½ cup at a time until Add the remaining two eggs and mix until there are no more lumps and the batter is smooth (about three minutes). In a seperate container melt the chocolate. This could be done in the microwave. I prefer to melt it over the stove. The later method requires a little more attention to the chocolate. Do not scortch the bottom. Not only will the chocolate taste bitter but it’s not fun trying to clean. Add melted chocolate to the batter. Mix on high. While mixing, add the candy concentrate with an eye-dropper. Experiment with this step. The more concentrate you add, the stronger the flavor. You don’t want too much, though. I have made cheesecake that tasted like cough syrup. So, don’t over-do-it. Pour the mixture in the spring-form pan and bake until the center is set (The top of the cheesecake will be glossy while baking. When the luster of the center begins to dull, it is ready. That’s o. k. It will set in the refrigerator. Allow the cheesecake to cool enough to handle the pan without oven-mits and place in the refrigerator at least 4 hours. This is a dish best prepared a day or two in advance.
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