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Milk Chocolate Cheesecake




Source of Recipe


Chef Emeril Lagasse


List of Ingredients




1 cup oreo cookie crumbs
1 cup butter cookie crumbs
1/2 cup melted unsalted butter
3 pounds cream cheese, softened
2 cup sugar, in all
6 eggs
1 cup heavy cream
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 cup melted milk chocolate
2 cups fresh raspberries
Juice of one lemon
1/4 cup Grand Marnier
Whipped cream in a pastry bag with star tip
Fresh mint sprigs
Chocolate curls
Powdered sugar in shaker
Cocoa powder in shaker


Recipe



Preheat the oven to 350 degrees.
Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan.
In a food processor, with the metal blade, mix the cream cheese until smooth.
Add the sugar and blend.
Add the eggs one at a time to thoroughly incorporate into the cheese mixture.
Add the heavy cream.
Add the flour, salt and vanilla and blend until smooth.
In a steady stream, pour in the melted chocolate.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set.
Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
For the sauce:

In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours.
Place a piece of the cake on the plate. Spoon the raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.
Yield: 12 servings