1 1/4 c Chocolate wafer cookie crumb
1/3 c Butter, melted
FILLING
8 oz Semisweet chocolate,
-coarsely chopped
2 c Cream cheese, softened
– 2×250 g pkgs
1 c Granulated sugar
3 Eggs
1 ts Vanilla
-GLAZE-
300 g Frozen raspberries, thawed
1/2 c Granulated sugar
1 1/2 ts Gelatin
1. Assemble 9-inch springform pan with base lip-side down. stir cookie
crumbs with butter until moistened; with back of spoon, press evenly
onto bottom of pan. Centre pan on foil squar; press foil up to cover
side of pan. Bake in 325F 160C oven for 5 minutes. Set aside.
2. filling: Meanwhile, in large bowl set over hot (not boiling)
water, melt chocolate; set aside and let cook to room temperature. in
separate bowl, beat cream cheese with sugar for 2 minutes or until
smooth and light. Beat in eggs, 1 at a time, scraping down side of
bowl often. Beat in vanilla.
3. Stir half of the cream cheese mixture into cooled chocolate;
scrape onto baked crust. Gently pour remaining cream cheese mixture
evenly over top.
4. Set pan in larger pan; pour in enough hot water to come 1 inch up
sid eof pan. Bake in 325F 160C oven for 1 hour or just until no
longer shiny and top does not jiggle. Turn oven off. Let cool in oven
for 1 hour. Remove from oven and water; let cool to room temperature.
Refrigerate uncovered, until chilled.
5. Glaze: Meanwhile, press thawed raspberries through fine sieve to
make 3/4 cup juice. In saucepan, bring juice and sugar to boil over
medium-high heat; cook, stirring, for 30 seconds or until dissolved.
Whisk 1/4 cup into gelatin in bowl; let stand for 1 minute. Stir in
remaining raspberry mixture.
6. Refrigerate glaze, stirring often, for about 1 hour or
untilconsistency of liquid honey. Pour over chilled cake, gently
spreading with back of spoon to evenly cover top. Refrigerate for 1
hour or until glaze is set.
Yields
1 Cheesecake
