I haven't baked a cheesecake for about three and a half years, so I figured it was time. Raspberry and chocolate are a classic flavor combination and work very well in this cheesecake. I don't think I've ever used a true water bath before. I was worried it would be a huge mess, but it actually worked out okay and kept the cheesecake from cracking horribly.
THE PROCESS: First I scraped the cream filling out of a bunch of chocolate sandwich cookies and then made crumbs with the chocolate wafers.
The crumbs are mixed with butter and pressed into the pan with a drinking glass.
The cream cheese, sugar, vanilla, and sour cream are mixed until smooth and fluffy.
Eggs are added and mixed just until incorporated.
Half of the mixture is poured into the prepared pan.
The raspberry jam is spread over the cream cheese mixture and swirled in with a butter knife.
The remaining cheesecake mixture is poured over the swirl, then the whole pan is placed in a water bath in the oven.
The water bath kept the cheesecake from forming major cracks.
The ganache is poured over the cooled cheesecake and fresh raspberries are used for decoration.
Here is the inside.
RASPBERRY TRUFFLE CHEESECAKE
From Hannah's Kitchen
INGREDIENTS - CRUST
1 1/2 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted
INGREDIENTS - FILLING
1/2 cup seedless raspberry jam
4 (8 ounce) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
INGREDIENTS - TOPPING
2/3 cup heavy cream
4 ounces semi-sweet chocolate, chopped
fresh raspberries (optional)
1. Preheat oven to 475 degrees F.
2. Prepare a water bath by placing a large pan filled with about 1/2 inch of water into the oven while it preheats.
3. Microwave the raspberry jam for 30 seconds and stir until until smooth. Set aside to cool.
4. Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in the melted butter. Press the crumb mixture into a 9-inch spring form pan that has been sprayed lightly with non-stick spray. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about an inch up the sides.
5. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in the freezer.
6. In the large bowl of an electric mixer beat the cream cheese, sugar, sour cream, and vanilla. Mix for a couple of minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.
7. Remove the crust from the freezer.
8. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50-60 minutes or until the top of the cheesecake turns a light brown or tan color.
10. Remove the cheesecake from the oven to cool. When the cheesecake is cool, cover with foil and chill for at least 4 hours.
11. For the topping, place the chocolate into a small bowl. Heat the heavy cream until it nearly boils and pour over the chocolate. Let mixture sit for about a minute, then whisk together until shiny and dark brown. Pour over cheesecake and decorate with fresh raspberries, if desired. Chill at least 2 more hours before serving.