½ cup plus 2 tablespoons granulated sugar (in all)
1 ½ pounds cream cheese at room temperature (3 packages)
6 ounces bittersweet chocolate, melted
½ cup raspberry liqueur (Chambord)
4 large eggs
½ cup heavy cream
Chocolate Ganache Icing-
8 oz semisweet chocolate, chopped
½ cup heavy cream
Garnish (optional)-
½ cup sour cream
¼ cup confectioners’ sugar
1 pint fresh raspberries
Instructions
Preheat oven to 350. Butter the sides and bottom of a 9-inch springform pan lining the sides with parchment paper. Butter the parchment paper also.
In a food processor, grind the chocolate wafers into fine crumbs. Add the butter and 2 tablespoons of the granulated sugar and blend thoroughly. Press evenly into the bottom and partway up the sides of pan. Bake on middle rack for 10 minutes.
In a bowl, beat the cream cheese with an electric mixer at low speed until smooth and creamy, for about 5 minutes. Beat in the melted chocolate and the remaining ½ cup granulated sugar until thoroughly blended. Beat in the raspberry liqueur and continue beating until the mixture is well mixed.
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.
Remove crust from oven and turn temperature down to 275° Pour the mixture into the crust in the springform pan and bake until firm, for about 1 hour 20 minutes. The filling should be slightly firm. Turn off the oven and open the door briefly to release some heat. Close the door again and leave cake in the oven for one hour. Remove to a rack, open springform, remove parchment paper and allow to cool to room temperature.
In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth. Don’t let the mixture boil. Remove from heat. Beat mixture until desired consistency is reached. It will get thicker as it is beaten and cooled. After cheesecake is completely cooled, pour ganache on allowing it to dribble down the sides. In a small bowl, whisk the sour cream together with the confectioners’ sugar until smooth and creamy. Pile sour cream and raspberries in center or make a design of your choice. Save some berries to place on individual plates. Store covered with foil with springform sides on pan to preserve moistness. Refrigerate for a total of at least 3 hours.
Serving
Suggestions
Remove from refrigerator 1/2 hour before serving.
Originally Submitted
1/13/2012
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