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Category: Cheesecake
Prep Time: Cook Time: Total Time:
CRUST
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup unsweetened cocoa
1/4 cup finely chopped walnuts
1/2 cup butter, chilled, cut up
CHEESECAKE
1 3/4 cups fresh raspberries or frozen raspberries, thawed
4 (8-oz.) pkg. cream cheese, softened
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
1 tablespoon raspberry liqueur, if desired
1 teaspoon vanilla extract
6 oz. bittersweet chocolate, melted, cooled
1/2 cup finely chopped toasted walnuts*
1. Heat oven to 350. In medium bowl, stir together 1/2 cup flour, 1/4 cup sugar, cocoa and 1/4 cup walnuts. With pastry blender or 2 knives, cut in butter until mixture is crumbly. Wrap outside of 9-inch springform pan with foil. Press crust into bottom of pan. Bake 20 minutes or until dry and firm to the touch. Cool on wire rack.
2. Place raspberries in blender; blend until pureed. Strain to remove seeds. (You should have 1 cup puree.)
3. In large bowl, beat cream cheese and 1 1/2 cups sugar at medium speed until well-blended and smooth. Beat in eggs one at a time until thoroughly blended. Beat in cream, 1 tablespoon flour, liqueur and vanilla until smooth.
4. Reserve 2 1/2 cups of the batter. Stir chocolate into remaining batter. Pour chocolate batter into springform pan. Pour 1/2 cup of the raspberry puree over batter; swirl in mixture with knife.
5. Place springform pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake 35 minutes.
6. Remove from oven. Pour reserved batter over cheesecake. Pour 1/4 cup of the raspberry puree over batter; swirl in mixture with knife. Sprinkle with 1/2 cup walnuts. Bake 20 to 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
7. Remove cake from water bath. Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 5 hours before serving. Serve with remaining 1/4 cup raspberry puree. Store in refrigerator.
TIP *To toast walnuts, place on baking sheet; bake at 350. for 6 to 8 minutes or until pale brown and fragrant. Cool.
12 servings
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Chocolate-Raspberry-Walnut Cheesecake Desserts
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
CRUST
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup unsweetened cocoa
1/4 cup finely chopped walnuts
1/2 cup butter, chilled, cut up
CHEESECAKE
1 3/4 cups fresh raspberries or frozen raspberries, thawed
4 (8-oz.) pkg. cream cheese, softened
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
1 tablespoon raspberry liqueur, if desired
1 teaspoon vanilla extract
6 oz. bittersweet chocolate, melted, cooled
1/2 cup finely chopped toasted walnuts*
1. Heat oven to 350. In medium bowl, stir together 1/2 cup flour, 1/4 cup sugar, cocoa and 1/4 cup walnuts. With pastry blender or 2 knives, cut in butter until mixture is crumbly. Wrap outside of 9-inch springform pan with foil. Press crust into bottom of pan. Bake 20 minutes or until dry and firm to the touch. Cool on wire rack.
2. Place raspberries in blender; blend until pureed. Strain to remove seeds. (You should have 1 cup puree.)
3. In large bowl, beat cream cheese and 1 1/2 cups sugar at medium speed until well-blended and smooth. Beat in eggs one at a time until thoroughly blended. Beat in cream, 1 tablespoon flour, liqueur and vanilla until smooth.
4. Reserve 2 1/2 cups of the batter. Stir chocolate into remaining batter. Pour chocolate batter into springform pan. Pour 1/2 cup of the raspberry puree over batter; swirl in mixture with knife.
5. Place springform pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake 35 minutes.
6. Remove from oven. Pour reserved batter over cheesecake. Pour 1/4 cup of the raspberry puree over batter; swirl in mixture with knife. Sprinkle with 1/2 cup walnuts. Bake 20 to 30 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid.
7. Remove cake from water bath. Place on wire rack; cool to room temperature, about 2 hours. Refrigerate at least 5 hours before serving. Serve with remaining 1/4 cup raspberry puree. Store in refrigerator.
TIP *To toast walnuts, place on baking sheet; bake at 350. for 6 to 8 minutes or until pale brown and fragrant. Cool.
12 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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