Saturday, March 17, 2012

Raspberry Double Chocolate Cheesecake

When I make cheesecakes to eat at home I never remove the bottom part of the spring form pan, in this case I made this recipe from Food Network Magazine as a gift for a friend, therefore I needed to remove the bottom part as well.
To achieve this I added a piece of waxed paper on the bottom, larger than the pan and then secured the rim. In the end I removed the rim and carefully lifted the waxed paper with the cake, added another plate on top, flipped the cheesecake very carefully and placed it on top of the cake plate. 
It was really simple to make and delicious! Creamy, moist, with the perfect bitter sweet taste...

Yield: 16 Servings

  • 1 1/2 cup chocolate cookies, crushed
  • 2 tablespoons butter, melted
  • 24 oz (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 8 oz (230 g) semisweet chocolate, melted plus 1.5 oz (50 g) more for raspberries
  • 4 eggs
  • 2 cups fresh raspberries
  • 1 tablespoon powdered sugar

    1. Pre-heat oven to 325º F (160º C)
    2. Mix cookie and butter and press onto bottom of 9-inch springform pan. Bake for 10 minutes
    3. Mix cream cheese, sugar, flour and vanilla, until well blended. Add melted chocolate (only 8 oz) and mix well. Add eggs, one at a time, beating in low speed after each addition just until blended
    4. Pour batter over pan and bake for 1 hour or until a toothpick comes out clean
    5. Run a wet knife around the rim of the pan to loosen, but do not remove it. Refrigerate 4 hours, remove rim. Dip the bottom of the raspberries on the remaining chocolate and place them on top of the cake, chocolate dipped side facing down so they won't move; sprinkle powdered sugar on top


  1. You had me at cheesecake! The raspberry and double chocolate part made me gasp out loud!

  2. love the new blog design! especially the main header. and that looks divine.

  3. The new blog design is lovely! I especially like the utensils in the sidebar.

  4. Wow! You are such a pro - that looks amazing! I'm not a raspberry kind of girl but don't think I could say no to something like this!

    1. Thanks Holly!!! Actually the original recipe called for blueberries, so maybe you could try that out... also strawberries is a good idea, it will also taste delicious for sure