Finally thesun came up after two days of one of the worst storms that I remember. I thinkthere was a Sandy copycat roaming the southern hemisphere. I hope everyone is safe after such an ordeal.
Just as Isaid I´m not a cupcake baker or lover, I ama cheesecake baker and absolute lover. It really is one of my favorite thingsto make. Can´t have enough recipes or need-to-try new flavor combinations. Sowhen Julie of Willow Bird Baking announced the last challenge was to innovateon cheesecake, well, it was the perfect way to say goodbye.
This is myfavorite cheesecake recipe, the one I always go to. The one that has peopleasking that I make it for their birthdays, like my mom today, or leavingunexpected comments, like a cousin who turns out has been following my blogalmost from the beginning without my knowledge, and left a comment a few monthsago requesting I share this recipe with you.
I addedraspberries today, because I think they are festive and flavorful.
I usedcanned ones in syrup. It´s the way to be able to make this year round. If youhave fresh berries follow the directions for the topping of this strawberry tart. By macerating fresh berries in sugar you get that wonderful natural juicethat can be mixed with some gelatin to make a shiny, full of flavor, colorful layerof goodness to top this cake. So as you see, any berry will work.
Thechocolate base is simple, made of wafers, but it is a nice touch, not onlyvisually but also flavor-wise. Chocolate, cheese and berries together is a fantastic idea.It always will be.
And thischeesecake is creamy, cheesy, not too sweet, tall enough and keeps for days.
For cookie base:
1 ½ cups ground chocolate wafers
5 Tbs (75g) unsalted butter, melted
For cream cheesefilling:
2 pounds + 2oz. (1kg) creamcheese, at room tº (or use 2 pounds cream cheese and¼ cup sour cream)
1 ¼ cups (250g)sugar
4 large eggs, room tº
1 teaspoon vanilla extract
¼ cup cream
1 cup raspberries in syrup, drained
For the topping:
¾ cup raspberry syrup
1 teaspoon unflavored gelatin
1 Tbs cold water
For the cookie base:
Line bottom of 9-inch springform pan with foil, tuck foil underneath pan bottom, assemble pan, then pull foil around side of pan. This makes it a snap to unmold.
Melt butter. Add crushed cookies and mix with spoon. Put mixture in prepared pan and press firmly onto bottom. Refrigerate while making filling.
For the cheese filling:
Preheat oven to 350º.
Beat cream cheese in bowl of electric mixer untilsmooth. Gradually add sugar and beat on medium speed until sugar dissolves. Addeggs, one at a time, beating until just incorporated and scraping down sides ofbowl after each addition. Remove bowl from mixer, add vanilla and cream,stirring to incorporate.
Put half of batter into prepared pan. Sprinkleraspberries over it. Carefully pour rest of batter trying to cover berries.
Bake for 30 minutes, turn the oven down to 150º andbake for another 50 to 60 minutes. (This can vary depending on your oven. Atthis point the cheesecake should jiggle only in the center). Turn the oven offand, without opening the door, let the cheesecake inside at least 1 hour. Coolto room tº.
For the topping:
When you´re ready to assemble the tart, pour the raspberrysyrup in a small saucepan. Cook over low heat until reduced to half a cup,about 5 minutes. In a small cup put cold water and sprinkle gelatin over. Lethydrate a few minutes. Add to the hot, reduced syrup that has been removed fromthe heat, and mix until the gelatin is completely dissolved. Let this mixturecool in the fridge until it begins to thicken. Don´t let it set.
When thecheesecake is completely cold, carefully pour the thick raspberry gelatinmixture over the top, covering evenly. Refrigerate for at least 4 hours orovernight before unmolding.
To do that, open springform pan, lift foil to removefrom bottom and, holding the cake in one hand, push foil down and lift the cakewith your other hand. Transfer to serving plate.