Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Red berry chocolate cheesecake




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1-1/3 cups ( 325 mL) graham crumbs
1/4 cup ( 50 mL) granulated sugar
2 tbsp ( 30 mL) cocoa powder
1/4 cup ( 50 mL) melted butter
6 squares ( 6 oz or about 170 g) bittersweet or semisweet chocolate
2 ( 250 g) pkgs cream cheese, at room temperature (see tip, below)
1 cup ( 250 mL) granulated sugar
3 eggs
1/2 cup ( 125 mL) sour cream (see tip below)
250 mL container whipping cream, about 1 cup
1 tsp ( 5 mL) vanilla
3 cups ( 750 mL) red berries or cranberries
1/2 cup ( 125 mL) granulated sugar
3 tbsp ( 45 mL) cornstarch



Recipe



1. To make crust, preheat oven to 325F (160C). Using a fork, stir graham crumbs with 1/4 cup (50 mL) sugar and cocoa in a small bowl. Then, stir in melted butter until crumbly. Press into bottom and partially up sides of 9-1/2-inch (24-cm) springform pan. Bake in centre of preheated oven until edges just begin to brown, about 10 minutes. Cool slightly on a rack.

2. To make filling, cut chocolate into coarse pieces. To make on top of stove, place in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently. When small pieces of chocolate are still visible, after about 5 minutes, remove from heat. Then, stir until smooth. Or, place chocolate in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost, but not completely melted, about 3 minutes. Stir until smooth, then cool at room temperature while continuing with recipe.

3. In a mixing bowl, beat cream cheese with an electric mixer until smooth. While beating, gradually add 1 cup (250 mL) sugar. Then, add eggs, 1 at a time, beating after each addition. Beat in sour cream and whipping cream. Stir in melted chocolate and vanilla.

4. Pour into cooled crust and smooth top. Bake in centre of preheated oven until cake is puffed up slightly and pulling away from sides, about 1-1/4 hours. Remove from oven. To prevent cake from cracking as it cools, immediately run the sharp edge of a knife around edge of pan to loosen cake from pan. Refrigerate, uncovered, until cold and set, at least 4 hours or preferably overnight.

5. When cheesecake is cold, make topping by crushing red berries with a potato masher or coarsely chopping cranberries. Stir with 1/2 cup (125 mL) sugar and cornstarch in a heavy-bottomed saucepan set over medium-high heat, stirring often, until mixture comes to a boil and thickens, about 3 to 4 minutes. Pour overtop of cold cheesecake. Leave in pan and refrigerate, uncovered, until chilled and set, about 15 to 20 minutes. For neat slices, use a sharp knife and hold under hot running water between each cut. Cheesecake will keep well, covered, in the refrigerator for at least 2 days.