Ingredients for Chocolate Raspberry Cheesecake Supreme
- Chocolate Wafers
- Unsalted Butter
- 8 ounces cream cheese, softened
- Flour
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Eggs
- Heavy Cream
- Unflavored Gelatin
- ¼ cup cold water
- 2 tablespoons lemon juice
- Fresh Raspberries
- Semisweet Chocolate
- Light Brown Sugar
- Amaretto Liqueur
- Sweetened Whipped Cream
- Fresh Raspberry
- Chocolate Curls
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How to Make Chocolate Raspberry Cheesecake Supreme
- Preheat oven to 350°F (175°C).
- Crust: Combine 1 ½ cups graham cracker crumbs and 6 tablespoons melted butter. Press into the bottom of an 8-inch springform pan. Chill for at least 30 minutes.
- Cheesecake: In a large bowl, beat together 3 (8 ounce) packages cream cheese, 1 ¾ cups sugar, ¼ cup flour, 1 teaspoon vanilla extract, 1 cup sour cream, and 4 large eggs until smooth and creamy.
- Pour batter over the chilled crust.
- Bake for 8 minutes at 500°F (260°C).
- Immediately reduce oven temperature to 250°F (120°C) and bake for an additional 40 minutes, or until the cheesecake is set around the edges but still slightly soft in the center.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Raspberry Filling: Sprinkle 1 package (1 ounce) unflavored gelatin over ¼ cup cold water and let stand for 5 minutes to soften.
- In a small saucepan, whisk together 2 large egg yolks, 2 tablespoons lemon juice, and ½ cup sugar. Cook over medium heat, stirring constantly, until thickened slightly (about 5 minutes).
- Remove from heat and stir in the softened gelatin until dissolved.
- Puree 2 cups raspberries through a sieve. Stir into the gelatin mixture and chill until it mounds slightly.
- Whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the raspberry mixture.
- Spread the raspberry mixture evenly over the cooled cheesecake.
- Refrigerate for at least 2 hours.
- Chocolate Cheese Filling: Melt 4 ounces semi-sweet chocolate over a double boiler or in the microwave. Beat in 2 large egg yolks, one at a time.
- Cool for about 10 minutes.
- In a separate bowl, beat together 8 ounces cream cheese, ¾ cup brown sugar, 1 teaspoon vanilla extract, and 1 tablespoon amaretto (optional) until smooth.
- Beat in the cooled chocolate mixture until well blended.
- Gradually beat in the remaining ¼ cup brown sugar until the mixture is stiff and glossy.
- Whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the chocolate mixture.
- Spread the chocolate mixture evenly over the raspberry layer.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
217g
Fat
235g
Carbs
25g
