Cheesecake Spirituelle

2 cups graham cracker crumbs
2 tbsp. sugar
2 tbsp. butter, melted
4 oz. bittersweet chocolate
1/2 cup sugar
1 cup heavy cream
24 oz. cream cheese, room temperature
1 cup sugar
3 eggs
1/2 cup ricotta cheese
1/2 cup Chambord liqueur

Directions:

Select a 9-inch springform pan. In a food processor combine graham cracker crumbs with the 2 tablespoons sugar and 2 tablespoons melted butter. Spread mixture on bottom and 1 inch up side of pan. Press evenly with your fingertips. Chill.

Break up chocolate and place in a small heavy saucepan. Add 1/2 cup sugar and heavy cream. Stir until chocolate melts. Increase heat to medium and bring to a boil. Boil, stirring until sauce is thick and smooth, 4-5 minutes. Scrape into a bowl and chill at least 1/2 hour to thicken.

Place cream cheese in a food processor. With machine running, gradually add sugar and eggs. Process until fully incorporated. Add ricotta and Chambord.

Scrape mixture into prepared crust. With a spoon, drop thickened chocolate sauce in a circular pattern on top of cheesecake. Carefully draw a knife through chocolate in a swirling pattern. DO NOT TOUCH BOTTOM OF THE PAN.

Bake at 350°F for 50-60 minutes. Cheesecake is done when the center is just barely set. Overbaking produces a dry texture. Cool on a wire rack 1 hour. Chill in the pan at least 8 hours before removing side.

Raspberry Coulis (Sauce):
Thaw 2 10-ounce packages of sweetened frozen raspberries. Press through a fine strainer.

Presentation:
Serve wedges of cheesecake with a ladle of Raspberry Coulis over the top and dripping down the sides.

Comments from Nancy Otto :

Cheesecake is the ultimate dessert! It must be prepared in advance and it always elicits oohhs and aahhs.

User Reviews:

This is the most divine desert! I am not a sweet-eater, yet I would NEVER turn down Nancy's creations, especially this cheesecake....and I did ooh and aah in between bites.

Submitted by Beth on October 31, 1999

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