Ingredients
Crust:
1 9 ounce package chocolate graham cookies
6 tbsp. (3/4 stick) unsalted butter, melted
2 teaspoon. sugar
Filling:
1 1/2 pounds cream cheese, room temperature
1/2 cup sugar
6 oz. bittersweet chocolate, chopped, melted
1/2 cup raspberry liqueur
4 large eggs
1/2 cup whipping cream
2 cups fresh raspberries
Crust:
Position rack in center of oven & preheat to 350 degrees. Butter 9 inch diameter springform pan with 2 3/4 inch high sides. Grind cookies in processor. Add butter & sugar an blend until moist crumbs form. Press onto bottom & 2 1/4 inches up sides of pan.
Filling:
Using electric mixer, beat cream cheese in a larger bowl until
smooth. Add sugar, chocolate, & liqueur & 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.
Serve cheesecake with raspberry sauce and additional berries scattered on top. 12 servings.
See more wedding cake recipes here!
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