Ingrédients pour Raspberry Mirror Cheesecake
- Chocolate Wafer Crumbs
- 6 tablespoons (3 ounces) unsalted butter, melted
- Semisweet Chocolate
- 3 (8-ounce) packages cream cheese, softened
- Granulated Sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Frozen Raspberries
- 1 ¾ cups granulated sugar
- 1 ½ teaspoons unflavored gelatin
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Comment préparer Raspberry Mirror Cheesecake
- Combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix until moistened.
- Press crumb mixture firmly into the bottom of a 9-inch springform pan.
- Wrap the bottom of the springform pan with a double layer of heavy-duty aluminum foil to prevent leakage.
- Bake the crust at 325°F (165°C) for 5 minutes. Set aside to cool.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt 8 ounces of semi-sweet chocolate. Remove from heat and let cool to room temperature.
- In a large bowl, beat together 3 (8-ounce) packages of cream cheese and 1 ¾ cups granulated sugar until smooth and light (about 2 minutes).
- Beat in 4 large eggs one at a time, scraping down the sides of the bowl after each addition.
- Stir in 1 teaspoon vanilla extract.
- Gently fold half of the cream cheese mixture into the cooled melted chocolate.
- Pour the chocolate cream cheese mixture into the prepared crust.
- Carefully pour the remaining cream cheese mixture over the chocolate layer.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the springform pan (water bath).
- Bake at 325°F (165°C) for 1 hour, or until the cheesecake is set and no longer jiggles in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and water bath. Let cool completely to room temperature.
- Refrigerate uncovered for at least 4 hours, or preferably overnight, until completely chilled.
- Meanwhile, prepare the raspberry glaze: Press 1 ½ cups thawed raspberries through a fine-mesh sieve to extract ¾ cup of raspberry juice.
- In a small saucepan, combine the raspberry juice and ¼ cup granulated sugar. Bring to a boil over medium-high heat.
- Cook for 30 seconds, or until the sugar is dissolved, stirring constantly.
- In a small bowl, sprinkle 1 ½ teaspoons unflavored gelatin over ¼ cup cold water. Let stand for 1 minute to bloom.
- Whisk the bloomed gelatin into the hot raspberry mixture until completely dissolved.
- Stir in the remaining raspberry mixture.
- Refrigerate the glaze, stirring occasionally, until it reaches the consistency of honey (about 1 hour).
- Pour the raspberry glaze evenly over the chilled cheesecake. Gently spread with the back of a spoon.
- Refrigerate for at least 1 hour, or until the glaze is set.
- Garnish with fresh mint, rose petals, and fresh raspberries (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
102g
Fat
75g
Carbs
11g
