Raspberry Mirror Cheesecake Recipe

How to Make Raspberry Mirror Cheesecake

1. Combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Mix until moistened.
2. Press crumb mixture firmly into the bottom of a 9-inch springform pan.
3. Wrap the bottom of the springform pan with a double layer of heavy-duty aluminum foil to prevent leakage.
4. Bake the crust at 325°F (165°C) for 5 minutes. Set aside to cool.
5. 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.
6. 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).
7. Beat in 4 large eggs one at a time, scraping down the sides of the bowl after each addition.
8. Stir in 1 teaspoon vanilla extract.
9. Gently fold half of the cream cheese mixture into the cooled melted chocolate.
10. Pour the chocolate cream cheese mixture into the prepared crust.
11. Carefully pour the remaining cream cheese mixture over the chocolate layer.
12. 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).
13. Bake at 325°F (165°C) for 1 hour, or until the cheesecake is set and no longer jiggles in the center.
14. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
15. Remove the cheesecake from the oven and water bath. Let cool completely to room temperature.
16. Refrigerate uncovered for at least 4 hours, or preferably overnight, until completely chilled.
17. Meanwhile, prepare the raspberry glaze: Press 1 ½ cups thawed raspberries through a fine-mesh sieve to extract ¾ cup of raspberry juice.
18. In a small saucepan, combine the raspberry juice and ¼ cup granulated sugar. Bring to a boil over medium-high heat.
19. Cook for 30 seconds, or until the sugar is dissolved, stirring constantly.
20. In a small bowl, sprinkle 1 ½ teaspoons unflavored gelatin over ¼ cup cold water. Let stand for 1 minute to bloom.
21. Whisk the bloomed gelatin into the hot raspberry mixture until completely dissolved.
22. Stir in the remaining raspberry mixture.
23. Refrigerate the glaze, stirring occasionally, until it reaches the consistency of honey (about 1 hour).
24. Pour the raspberry glaze evenly over the chilled cheesecake. Gently spread with the back of a spoon.
25. Refrigerate for at least 1 hour, or until the glaze is set.
26. Garnish with fresh mint, rose petals, and fresh raspberries (optional).