CHEESECAKE TO DIE FOR


If you absolutely love cheesecake; have several hours and lots of money to spare, you might want to try this one. The end result is really to die for.

Raspberry Swirl Cheesecake



I got this recipe from the Epicurious Site on the internet. It is the most decadent cheesecake I've ever had.

This consists of a heavy New York-style batter, raspberry sauce that is swirled through the batter as well as put on top of the finished cheese and a crust that is painted with chocolate before the batter goes in! This is definitely not for those on diets.

Raspberry Sauce



1 pkg (12 oz. frozen raspberries               1/3 cup sugar
  (not sugared), thawed & reserve              3 Tbsp cornstarch
   the juice
Add enough water to the raspberry juice to make 1-1/2 cups. Mix sugar and cornstarch in a saucepan. Stir in juice and raspberries. Heat to boil over medium heat, stirring frequently. Boil and stir one minute; strain. Cool completely.

Crust

2 cups flour                             2/3 cup softened butter
1/2 cup sugar                            2 egg yolks

Heat oven to 400 degrees. Mix together all ingredients and press 1/2 of the mixture onto the bottom of a greased 9" spring form pan (without the ring on it). Bake just the bottom for 8-10 minutes. Cool. Assemble springform pan around the baked bottom crust and press the rest of the crust mixture onto the sides, going up about 2-1/2". Make sure it blends onto the bottom over the "break".

Cheesecake

Increase the oven temp to 475 degrees 

1 cup semi-sweet                     1/4 tsp salt
  chocolate chips                    1/4 cup whipping cream
3 Tbsp whipping cream                5 eggs             
40 oz. cream cheese                  1/3 cup chopped semi- 
  (that's right, 40!)                  sweet chocolate chips
1-3/4 cup sugar                        (optional)
2 Tbsp flour

Beat the cream cheese, sugar, flour, salt, cream, and 2 egg until smooth. Add the rest of the eggs and extra egg yolks one at a time. Stir in the chopped chocolate chips (optional). Pour 1/2 of the batter into the crust. Spread 1/3 of the raspberry mixture by spoonfulls onto the batter. Swirl through the batter with a spatula - be careful no to break the bottom crust! Pour rest of the batter into the crust. Spread another 1/3 of the raspberry mixture by spoonfulls onto the batter, swirl through with spatula. Bake the cheesecake for 20 minutes at 475 degrees. Reduce the temperature to 300 degrees and bake one hour. Turn off the oven and leave the cheesecake in an additional 15 minutes. Spread reserved raspberry mixture over the top and cool. Refrigerate at LEAST 12 hours before running a knife around the inside of the ring before loosening the springform pan.

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