Finally the sun came up after two days of one of the worst storms that I remember. I think there was a Sandy copycat roaming the southern hemisphere. I hope everyone is safe after such an ordeal.
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.
This is my favorite cheesecake recipe, the one I always go to. The one that has people asking that I make it for their birthdays, like my mom today, or leaving unexpected comments, like a cousin who turns out has been following my blog almost from the beginning without my knowledge, and left a comment a few months ago requesting I share this recipe with you.
I added raspberries today, because I think they are festive and flavorful.
I used canned ones in syrup. It’s the way to be able to make this year round. If you have fresh berries follow the directions for the topping of this strawberry tart. By macerating fresh berries in sugar you get that wonderful natural juice that can be mixed with some gelatin to make a shiny, full of flavor, colorful layer of goodness to top this cake. So as you see, any berry will work.
The chocolate base is simple, made of wafers, but it is a nice touch, not only visually but also flavor-wise. Chocolate, cheese and berries together is a fantastic idea. It always will be.
And this cheesecake is creamy, cheesy, not too sweet, tall enough and keeps for days.
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Raspberry Cheesecake with Chocolate Crumb Crust
- Yield: 8 servings 1x
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Ingredients
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
Instructions
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.
adapted from The Best Recipe and Bon Appetit
Guru Uru says
October 31, 2012 at 18:31This looks beautiful my friend, that raspberry layer is perfection 🙂
Cheers
Choc Chip Uru
yummychunklet says
October 31, 2012 at 21:19That raspberry layer looks delicious and pretty!
Hannah says
November 1, 2012 at 10:13Beautiful cheesecake! Love the twist with the chocolaty base 🙂
Yasmeen says
November 1, 2012 at 11:35Cookie crust, gelee topping, creamy center? Impossible to resist something like this. Homemade cheesecake is so, so superior to store bought and is my achilles heel. Yours looks divine!
Heather Schmitt-Gonzalez says
November 1, 2012 at 13:10This is beautiful, I love the contrast of all three layers. I haven't had cheesecake in far too long!
Marissa | Pinch and Swril says
November 1, 2012 at 16:49Thank you for sharing this – I agree with Hannah, fun twist with chocolate. I'd love to pull up a chair and chat with you over a slice of this. 🙂
Deb says
November 1, 2012 at 19:15My son's favorite dessert is cheesecake. The raspberry topping just sparkles! Festive enough for his "birthday cake". ("It's a cake mom.")
Lizzy Do says
November 2, 2012 at 00:52My daughter orders cheesecake for dessert every.single.time we go out to eat! I'll definitely try your perfected version…it looks delish, my friend!
e / dig in says
November 2, 2012 at 03:19wow. baked cheesecake – okay, ANY cheesecake – intimidates me, but this looks so amazing.
Patty says
November 2, 2012 at 13:14Beautiful cheesecake-this would be pretty for the Christmas holidays;-)
Lu Torres says
November 2, 2012 at 18:32Thank you dear cousin!!!!!!!!! I'll try to make it! 🙂 (and btw….I baked 'your' brownies and banana muffins for Clarita's birthday, whole family loved them!)
Amy (Savory Moments says
November 3, 2012 at 20:17Wow! This looks absolutely fantastic! Really delicious and pretty.
shelley c. says
November 3, 2012 at 23:49Your cheesecake is absolutely stunning to look at, and I bet it tastes even better than it looks. You really went all out for the Willow Bird challenges with some truly innovative and delicious treats.