Who doesn’t love cheesecake? This fruity, chocolaty indulgence is sure to be a hit at any party, shower, or office function. Perfect for all seasons, this one will delight your tastebuds and fill that fulfill that chocolate craving. Each week, one of our talented bakers is given the opportunity to create a new dessert. Enjoy this one from Whitney!
INGREDIENTS:
1 16-oz. package Semi-Sweet Chocolate Chips
8 Coffee Pot Bakery Chocolate Crinkle Cookies (May substitute 20 Chocolate Wafer Cookies preferred brand)
2 Tbsp. Butter (Melted)
32 oz Cream Cheese (Softened/Room Temp.)
1 ½ cups Sugar
2/ 3 cups Unsweetened Cocoa Powder
1 tsp. Vanilla Extract
4 Eggs
3 cups fresh Raspberries
2 Tbsp. Shortening or Margarine
You will also need:
1 Spring-from Baking Pan
Larger Roasting Pan
2 cups Hot/Boiling Water
DIRECTIONS:
Pre-heat oven to 350º. Wrap the outside of a spring-form pan with Heavy Duty Aluminum Foil. Be sure to wrap it well, all the way to the edge of the pan.
Seal cookies in a Ziploc freezer bag & crush with fingers (or with rolling pin) until you have approximately 1 cup of fine crumbs. Mix crumbs into melted Butter until evenly blended. Press crumb mixture firmly onto the bottom of prepared spring-form pan.
Bake for 5 minutes; Cool.
In mixer, beat Cream Cheese until smooth. Blend in Sugar, Cocoa Powder, & Vanilla, on medium-low speed, until thoroughly mixed. Mix in Eggs, scraping the sides of your bowl. Pour 1/2 of the batter into cooled crust. Add 1 package Raspberries in a single layer. Top with remaining batter. Place entire spring-form pan inside a larger roasting pan and fill roaster with boiling water halfway up the side of the spring-form pan containing crust & cheesecake batter. (This water bath allows your Cheesecake to bake at a more even temperature, and prevents cracking.)
Bake for approximately 1 ½ hours or until just barely set in center. Remove roasting pan from the oven. Remove Cheesecake pan from water bath and allow to cool completely. Place in refrigerator and chill until cold throughout.
Decorate with Chocolate Curls & fresh Raspberries. For Curls: Melt shortening in a medium glass bowl in the microwave. Stir in chocolate chips, and heat in microwave at medium power until Chocolate Chips are melted. Stir until smooth. Line an 8X8 baking dish with foil. Pour melted chocolate mixture into lined pan and let set in refrigerator until cold and firm. Shave chocolate curls with a vegetable peeler. Top cheesecake with remaining Raspberries. ENJOY!
INGREDIENTS:
1 16-oz. package Semi-Sweet Chocolate Chips
8 Coffee Pot Bakery Chocolate Crinkle Cookies (May substitute 20 Chocolate Wafer Cookies preferred brand)
2 Tbsp. Butter (Melted)
32 oz Cream Cheese (Softened/Room Temp.)
1 ½ cups Sugar
2/ 3 cups Unsweetened Cocoa Powder
1 tsp. Vanilla Extract
4 Eggs
3 cups fresh Raspberries
2 Tbsp. Shortening or Margarine
You will also need:
1 Spring-from Baking Pan
Larger Roasting Pan
2 cups Hot/Boiling Water
DIRECTIONS:
Pre-heat oven to 350º. Wrap the outside of a spring-form pan with Heavy Duty Aluminum Foil. Be sure to wrap it well, all the way to the edge of the pan.
Seal cookies in a Ziploc freezer bag & crush with fingers (or with rolling pin) until you have approximately 1 cup of fine crumbs. Mix crumbs into melted Butter until evenly blended. Press crumb mixture firmly onto the bottom of prepared spring-form pan.
Bake for 5 minutes; Cool.
In mixer, beat Cream Cheese until smooth. Blend in Sugar, Cocoa Powder, & Vanilla, on medium-low speed, until thoroughly mixed. Mix in Eggs, scraping the sides of your bowl. Pour 1/2 of the batter into cooled crust. Add 1 package Raspberries in a single layer. Top with remaining batter. Place entire spring-form pan inside a larger roasting pan and fill roaster with boiling water halfway up the side of the spring-form pan containing crust & cheesecake batter. (This water bath allows your Cheesecake to bake at a more even temperature, and prevents cracking.)
Bake for approximately 1 ½ hours or until just barely set in center. Remove roasting pan from the oven. Remove Cheesecake pan from water bath and allow to cool completely. Place in refrigerator and chill until cold throughout.
Decorate with Chocolate Curls & fresh Raspberries. For Curls: Melt shortening in a medium glass bowl in the microwave. Stir in chocolate chips, and heat in microwave at medium power until Chocolate Chips are melted. Stir until smooth. Line an 8X8 baking dish with foil. Pour melted chocolate mixture into lined pan and let set in refrigerator until cold and firm. Shave chocolate curls with a vegetable peeler. Top cheesecake with remaining Raspberries. ENJOY!