Just as I said I’m not a cupcake baker or lover, I am a cheesecake baker and absolute lover. It really is one of my favorite things
to make. Can’t have enough recipes or need-to-try new flavor combinations. So when Julie of Willow Bird Baking announced the last challenge was to innovate on cheesecake, well, it was the perfect way to say goodbye.
For cookie base:
- 1 ½ cups ground chocolate wafers
- 5 Tbs 75g unsalted butter, melted
For cream cheese filling:
- 2 pounds + 2 oz. (1kg cream cheese, at room tº (or use 2 pounds cream cheese and ¼ 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 until smooth.
- Gradually add sugar and beat on medium speed until sugar dissolves.
- Add eggs, one at a time, beating until just incorporated and scraping down sides of bowl after each addition. Remove bowl from mixer, add vanilla and cream, stirring to incorporate.
- Put half of batter into prepared pan. Sprinkle raspberries over it.
- Carefully pour rest of batter trying to cover berries.
- Bake for 30 minutes, turn the oven down to 150º and bake for another 50 to 60 minutes. (This can vary depending on your oven. At this point the cheesecake should jiggle only in the center).
- Turn the oven off and, without opening the door, let the cheesecake inside at least 1 hour. Cool to room tº.
For the topping:
- When you’re ready to assemble the tart, pour the raspberry syrup 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. Let hydrate a few minutes.
- Add to the hot, reduced syrup that has been removed from the heat, and mix until the gelatin is completely dissolved. Let this mixture cool in the fridge until it begins to thicken. Don’t let it set.
- When the cheesecake is completely cold, carefully pour the thick raspberry gelatin mixture over the top, covering evenly. Refrigerate for at least 4 hours or overnight before unmolding.
- To do that, open springform pan, lift foil to remove from bottom and, holding the cake in one hand, push foil down and lift the cake with your other hand. Transfer to serving plate.