COPYCAT CHOCOLATE RASPBERRY CHEESECAKE
This is the closest I could get to the chocolate raspberry cheesecake from the Cheesecake Factory®! To make chocolate leaves to decorate your cake, melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real nontoxic plant leaves (such as orange leaves) on 1 side with melted chocolate. Freeze until firm and then peel off the chocolate leaves. Freeze until needed.
Provided by Goli
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 14h49m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9-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 until smooth. Add 1 cup sugar gradually; mix until well blended. Add eggs, 1 at a time; beat at low speed until very smooth.
- Set a heat-proof bowl over a saucepan of boiling water. Break 3 bars of chocolate into pieces and place in the bowl; add 4 tablespoons cream and salt. Stir until melted, about 2 minutes.
- Pour chocolate into cream cheese mixture; blend well. Stir in sour cream and raspberry essence; beat until smooth. Pour into the prepared pan.
- Bake in the center of the preheated oven until set but still soft, about 45 minutes. Do not over bake; the cake will firm up when chilled. Turn off heat; leave cake in oven with door ajar for 45 minutes more. Remove cake from oven; refrigerate in the pan until firm, at least 12 hours.
- Remove cake from pan carefully; transfer to a serving plate. Top with a very thin layer of raspberry jam.
- Set a heat-proof bowl over a saucepan of boiling water. Break remaining 3 bars of chocolate into pieces and place in the bowl; add 3 tablespoons cream. Stir until melted, about 2 minutes. Pour the melted chocolate evenly over the cake. Arrange raspberries on top; refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 48.1 g, Cholesterol 104.1 mg, Fat 38.6 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 22.6 g, Sodium 226.7 mg, Sugar 39.9 g
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Arbaz Riaz
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth it. It's so delicious!
Tawsif JuYel
[email protected]I love this cheesecake! It's the perfect dessert for any occasion.
Edenojie Daniella
[email protected]This cheesecake is so rich and creamy, and the chocolate raspberry swirl is divine.
Mariela LHZ
[email protected]I've never made a cheesecake before, but this recipe was easy to follow and the cheesecake turned out great!
Adil tamang
[email protected]This cheesecake is so delicious! The chocolate and raspberry flavors are perfect together.
Marutlolle Mathabatha
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved it.
Mereani Waqanidrola
[email protected]This cheesecake is amazing! The chocolate and raspberry flavors go perfectly together, and the crust is nice and crispy.
Abdul rehman Khan
[email protected]I've made this cheesecake several times now, and it's always a hit. It's easy to make and always turns out delicious.
Deb Short (Deborah Short)
[email protected]The chocolate raspberry cheesecake was a great success! It was rich and creamy, with a perfect balance of chocolate and raspberry flavors. The crust was also very good.
Flor Molina
[email protected]This cheesecake was so easy to make, and it turned out so delicious! I will definitely be making it again.
J Walker
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
bk mizan
[email protected]This cheesecake was a hit at my party! The chocolate and raspberry flavors were perfectly balanced, and the crust was nice and crispy. I will definitely be making this again.