1 c Oreo cookie crumbs
1 c Butter cookie crumbs
1/2 c Melted unsalted butter
3 lb Cream cheese; softened
2 c Sugar; divided
6 Eggs
1 c Heavy cream
1/2 c Flour
1/2 ts Salt
1 ts Vanilla
1 c Melted milk chocolate
2 c Fresh raspberries
Juice of one lemon
1/4 c Grand Marnier
Whipped cream; in a pastry
-bag
With star tip
Fresh mint sprigs
Chocolate curls
Powdered sugar; in shaker
Cocoa powder; in shaker
Preheat the oven to 350 degrees. Combine the crumbs and the butter
together. Mix well and press into a 10-inch springform pan. In a food
processor, with the metal blade, mix the cream cheese until smooth. Add the
sugar and blend. Add the eggs one at a time to thoroughly incorporate into
the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla
and blend until smooth. In a steady stream, pour in the melted chocolate.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the
cake is set. Remove from the oven and with a knife loosen the sides from
the pan. This will prevent the cake from splitting down the center.
Completely cool the cake before cutting. For the sauce: In a mixing bowl,
combine all the ingredients together and allow to sit for 2 to 3 hours.
Place a piece of the cake on the plate. Spoon the raspberries over the top.
Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar,
and cocoa powder. This recipe yields 12 servings.
Yields
12 servings
