- 5 tablespoons plus 1 teaspoon (1/3 cup) melted unsalted butter
- 8 ounces chocolate wafer or icebox cookies
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 1/2 pounds cream cheese, at room temperature
- 6 ounces bittersweet chocolate, melted
- 1/2 cup raspberry liqueur, such as Chambord
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup sour cream
- 1/2 cup confectionersí sugar
- 1 pint fresh raspberries
- Preheat the oven to 350ºF. Butter the sides and bottom of a 9-inch pan with 1 teaspoon of the butter.
- In a food processor grind the chocolate wafers into fine crumbs. Add the remaining 5 tablespoons melted butter and 2 tablespoons of the granulated sugar and blend thoroughly. Press evenly into the bottom and partway up the sides of the springform pan.
- In a bowl beat the cream cheese with an electric mixer at high speed until smooth and creamy, for about 5 minutes. Beat in the melted chocolate and the remaining 1/2 cup granulated sugar until thoroughly blended. Beat in the raspberry liqueur and continue beating until the mixture is very smooth, for about 4 minutes.
- Set the mixer at low speed and add the eggs one at a time, beating each until incorporated but taking care not to overbeat. Add the heavy cream and beat just until incorporated, for about 30 seconds.
- Pour the mixture into the crust in the springform pan and bake until firm, for about 50 minutes. The filling should seem soft in the middle; don’t overbake. Remove from the oven and allow to cool to room temperature.
- In a small bowl whisk the sour cream together with the confectioners’ sugar until smooth and creamy. Spread this topping over the cooled cake and then refrigerate for at least 4 hours. Remove from the refrigerator and remove the springform ring.
- To serve, top the cake with the raspberries and cut it into wedges.
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