Raspberry Chocolate Cheesecake - Bon Appetit

Title:
Raspberry Chocolate Cheesecake - Bon Appetit

Yield:
12 Servings

Categories:
Cheesecake,
Raspberry,
Chocolate




Ingredients:





          


     1    9 ounce package chocolate


          -wafer cookies


     6 tb (3/4 stick) unsalted butter;


          -melted


     2 ts Sugar


          


 1 1/2 lb Cream cheese; room


          -temperature


   1/2 c  Sugar


     6 oz Bittersweet or semi sweet


          -chocolate, chopped, melted


   1/2 c  Raspberry liqueur (suggest


          -Chambord)


     4 lg Eggs


   1/2 c  Whipping cream


     2 c  Fresh raspberries






 Crust: Position rack in center of oven and preheat to 350 degrees. Butter
9


 inch diameter springform pan with 2 3/4 inch high sides. Grind cookies in


 processor. Add butter and sugar an blend until moist crumbs form. Press


 onto bottom and 2 1/4 inches up sides of pan.


 


 Filling: Using electric mixer, beat cream cheese in a larger bowl until


 smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add


 eggs 1 at a time, beating each addition just until combined. Mix in cream.


 Pour filling into crust lined pan. bake until filling is almost set but


 center still moves slightly when pan is shaken (about 55 minutes). Transfer


 to rack.


 


 To Serve: Serve cheesecake with raspberry sauce and additional berries


 separately.


 


 From: Sanjiv Singh - Recipe from Emeril Lagasse, New Orleans chef. If you


 use a bought pie crust, this recipe makes enough filling for two pies.


 


 When Evelyn unveiled the dessert at a recent coop dinner, we quickly


 understood why the main course had been a large salad. Chocolate Raspberry


 Cheesecake with raspberry sauce. It doesn't get much better folks. I would


 venture to say that this definitely makes the list of the best 10 desserts


 I have ever had. There was a hush as we started to bite into the


 cheesecake. A few moans, and then I couldn't bear the thought of not having


 the recipe, any longer. Here it is, as it appears in the Jan. issue of Bon


 Appetit. Enjoy!


 


 Busted and entered for you by: Bill Webster


 Posted to MM-Recipes Digest V4 #291 by Bill Webster 


 on Nov 08, 1997