chocolate chambord cheesecake
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This is my own creation and I think it's pretty good. I hope that you think so too. If fresh raspberries are in season place one for each slice around the finished outer top edge.
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yield
12 serving(s)
prep time
15 Min
cook time
1 Hr 5 Min
method
Bake
Ingredients For chocolate chambord cheesecake
- CRUST & CHEESECAKE
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8 ozthin chocolate wafer cookies, finely crushed (2 cups of crumbs)
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1/3 csugar
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1/4 cunsalted butter, melted
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3(8 ounce) packages cream cheese, at room temperature
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10 ozbittersweet chocolate or 10 ounces semisweet chocolate, melted and cooled
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2 Tbspall-purpose flour
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1 pinchfine sea salt
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1 1/4 csugar
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3 Tbspchambord raspberry liquor
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1 Tbsppure vanilla extract
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4 lgeggs, at room temperature
- GANACHE
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3 ozbittersweet chocolate or 3 ounces semisweet chocolate, chopped
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5 Tbspunsalted butter
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1 Tbsplight corn syrup
How To Make chocolate chambord cheesecake
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1Position a rack in the center of the oven and heat the oven to 375 degrees F.
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2CRUST
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3In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly.
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4Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
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5CHEESECAKE MIX
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6In a stand mixer using the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes.
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7Make sure the cheese has no lumps. Then add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
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8Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
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9Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist.
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10Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
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11GANACHE
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12In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unlatch and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake.
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13Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
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14To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice. This will make sure that each slice is clean and smooth.
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15TO FREEZE:.
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16Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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