Yield: 12 servings
|1.00||9 ounce package chocolate wafer coo; kies|
|6.00 tablespoon||(3/4 stick) unsalted butter; melted|
|1½ pounds||cream cheese; room temperature|
|6.00 ounce||bittersweet or semi sweet chocolate; , chopped, melte|
|½ cup||raspberry liqueur (suggest chambord; )|
|½ cup||whipping cream|
|2.00 cup||fresh raspberries|
Crust: Position rack in center of oven and preheat to 350 degrees.
Butter 9 inch diameter springform pan with 2¾ inch high sides.
Grind cookies in processor. Add butter and sugar an blend until moist crumbs form. Press onto bottom and 2 ¼ inches up sides of pan.
Filling: Using electric mixer, beat cream cheese in a larger bowl until smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add eggs 1 at a time, beating each addition just until combined. Mix in cream. Pour filling into crust lined pan. bake until filling is almost set but center still moves slightly when pan is shaken (about 55 minutes). Transfer to rack.
To Serve: Serve cheesecake with raspberry sauce and additional berries separately.
From: Sanjiv Singh - Recipe from Emeril Lagasse, New Orleans chef. If you use a bought pie crust, this recipe makes enough filling for two pies.
When Evelyn unveiled the dessert at a recent coop dinner, we quickly understood why the main course had been a large salad. Chocolate Raspberry Cheesecake with raspberry sauce. It doesn't get much better folks. I would venture to say that this definitely makes the list of the best 10 desserts I have ever had. There was a hush as we started to bite into the cheesecake. A few moans, and then I couldn't bear the thought of not having the recipe, any longer. Here it is, as it appears in the Jan. issue of Bon Appetit. Enjoy! Busted and entered for you by: Bill Webster NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000