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.
Author's Comments
Cheesecake is the ultimate dessert! It must be prepared in advance and it always elicits oohhs and aahhs.
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.
Instructions
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.
Author's Comments
Cheesecake is the ultimate dessert! It must be prepared in advance and it always elicits oohhs and aahhs.
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chocolate cheesecake, desserts