Raspberry Chocolate Cheesecake

While cheesecake may not seem to be a particularly good choice with your Cup of Life in the morning...it may be too sweet a thing in the morning after all, we in the service of the Goddess recognize that cheesecake in of itself is the food of the Goddess and the one "sinful thing" that a worshipper may freely partake of and feel no guilt...if you feel guilt it is a false feeling sent from Decaf the Sluggish One...ignore it and have another slice for the Goddess herself sent this food to you as reward for your ever faithful worship of the Holy Elixir.

Ingredients for the cheesecake:

5 tablespoons plus 1 teaspoon (1/3 cup) melted unsalted butter, in all
8 ounces chocolate wafer or icebox cookies
1/2 cup plus 2 tablespoons granulated sugar, in all
1 1/2 pounds cream cheese, at room temperature
6 ounces bittersweet chocolate, melted
1/2 cup raspberry liqueur, such as Chambord
4 large eggs
1/2 cup heavy cream
1 cup sour cream
1/2 cup confectioners' sugar
1 pint fresh raspberries

Directions

1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9-inch springform pan with 1 teaspoon of the butter.

2. In a food processor grind the chocolate wafers into fine crumbs. Add the remaining 5 tablespoons melted butter and 2 tablespoons of the granulated sugar and blend thoroughly. Press evenly into the bottom and partway up the sides of the springform pan.

3. In a bowl beat the cream cheese with an electric mixer at high speed until smooth and creamy, for about 5 minutes. Beat in the melted chocolate and the remaining 1/2 cup granulated sugar until thoroughly blended. Beat in the raspberry liqueur and continue beating until the mixture is very smooth, for about 4 minutes.

4. Set the mixer at low speed and add the eggs one at a time, beating each until incorporated but taking care not to overbeat. Add the heavy cream and beat just until incorporated, for about 30 seconds.

5. Pour the mixture into the crust in the springform pan and bake until firm, for about 50 minutes. The filling should seem soft in the middle; don't overbake. Remove from the oven and allow to cool to room temperature.

6. In a small bowl whisk the sour cream together with the confectioners' sugar until smooth and creamy. Spread this topping over the cooled cake and then refrigerate for at least 4 hours. Remove from the refrigerator and remove the springform ring.

7. To serve, top the cake with the raspberries and cut it into wedges.

Recipe copyright Emeril Lagasseİ 1993; from Emeril's New New Orleans Cookingİ 1993 by William Morrow & Company...I know you love your mooch don't you? :)

May the Spirit of the Bean guide you upon your journey

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