Viral Dish! Copycat Chocolate Raspberry Cheesecake :: The Best Recipes
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| Copycat Chocolate Raspberry Cheesecake |
"This is the nearest I could get to the chocolate raspberry cheesecake from the Cheesecake Factory®! To make chocolate leaves to beautify your cake, melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real secure plant leaves (together with orange leaves) on 1 side with melted chocolate. Freeze till organization after which peel off the chocolate leaves. Freeze until wanted."
Ingredients :
- 1 cup chocolate cookie crumbs
- 1/four cup butter, softened
- 2 tablespoons white sugar
- 3 (eight ounce) applications cream cheese, softened
- 1 cup white sugar
- three eggs
- three (4 ounce) bars semisweet chocolate
- four tablespoons heavy whipping cream
- 1/eight teaspoon salt
- 1 cup bitter cream
- 2 tablespoons raspberry essence
- Topping:
- 3 tablespoons raspberry jam
- three (4 ounce) bars semisweet chocolate
- 3 tablespoons heavy whipping cream
- 12 sparkling raspberries
Instructions :
| Prep : 45M | Cook : 16M | Ready in : 14H49M |
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- Preheat oven to 350 levels F (a hundred seventy five ranges C). Butter a nine-inch springform pan.
- Combine cookie crumbs, 1/4 cup butter, and 2 tablespoons sugar in a bowl; press into the bottom of the prepared pan.
- Beat cream cheese in a bowl using an electric mixer till easy. Add 1 cup sugar step by step; mix till well blended. Add eggs, 1 at a time; beat at low velocity till very smooth.
- Set a heat-proof bowl over a saucepan of boiling water. Break three bars of chocolate into pieces and location within the bowl; upload 4 tablespoons cream and salt. Stir till melted, about 2 minutes.
- Pour chocolate into cream cheese mixture; combo nicely. Stir in sour cream and raspberry essence; beat till easy. Pour into the prepared pan.
- Bake in the center of the preheated oven till set however still smooth, approximately 45 minutes. Do no longer over bake; the cake will organization up when chilled. Turn off warmness; go away cake in oven with door ajar for forty five minutes extra. Remove cake from oven; refrigerate in the pan till firm, at the least 12 hours.
- Remove cake from pan cautiously; transfer to a serving plate. Top with a completely thin layer of raspberry jam.
- Set a heat-evidence bowl over a saucepan of boiling water. Break ultimate three bars of chocolate into pieces and region inside the bowl; add 3 tablespoons cream. Stir until melted, approximately 2 minutes. Pour the melted chocolate calmly over the cake. Arrange raspberries on pinnacle; refrigerate until set, approximately 30 minutes.
Notes :
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