Ripe raspberries with a gorgeous red color that reminds you of a young woman in her twenties’ luscious lips. Chocolate Raspberry Cheesecake combines this exquisite fruit with the sweetness of chocolate and the richness of cheese to create a cake with an exhilarating flavor. The crunchy crust has a hint of butter, the smooth, silky cake is sweet and sour from the cheese and raspberry, and each mouthful has three fantastic experiences thanks to the sweet chocolate glaze. Chocolate Raspberry Cheesecake gives you the sensation of a delicate kiss on a girl’s lips as you eat it.
FOR THE CRUST
2 Tablespoons unsalted butter, melted
8 Ounces semi-sweet chocolate chips
FOR THE FILLING AND GARNISH
1 1/2 Cups sugar
2/3 Cup unsweetened cocoa powder
2 Packages (8 ounces each) cream cheese at room temperature
2 Packages (8 ounces each) reduced-fat cream cheese at room temperature
2 Packages (6 ounces) Driscoll’s Raspberries, divided
1 Tsp. vanilla extract
FOR THE GLAZE
20 purchased chocolate wafer cookies (such as Famous Chocolate Wafers)
2 Tablespoons vegetable shortening
MAKE THE CRUST
Step 1: Preheat the oven to 350°F (177°C) and grease a 9-inch round spring-form pan.
Step 2: Place the chocolate chip cookies in the bowl of a food processor and process until smooth. Add the melted butter and pulse a couple more times to produce a moist crumb mixture.
Step 3: Using the bottom of a spoon or the bottom of a cup, press the moist crumbs from step 2 firmly into the bottom of the prepared cake pan.
Step 4: Bake for 5 to 10 minutes, or until the crust is crisp and fragrant, in a preheated oven.
Step 5: Take the crust out of the oven and place it in the mold to cool completely.
MAKE THE FILLING
Step 1: Place cream cheese in the bowl of an electric mixer fitted with a stirrer and beat on high speed until smooth.
Step 2: To the cheese in step 1, add the sugar, cocoa powder, and vanilla extract and stir until a uniform consistency is created (use a spatula to scrape the sides and bottom of the bowl if necessary).
Step 3: Reduce the mixer’s speed to medium and add the eggs, one at a time, to the mixture in step 2, beating each time until completely combined.
Step 4: Wrap three layers of aluminum foil over the outside of the prepared cake mold above, ensuring that the paper reaches the top of the mold, and bring a big pot of water to a boil on the stove.
Step 5: Pour 1/2 of the cake batter from step 4 on top of the pie crust in the previously prepared shape, then top with a ring of raspberries and gently push into the dough so that the raspberries sink in.
Step 6: Place the leftover cake dough from step 4 on top of the raspberry layer, flattening the dough surface as much as possible.
Step 7: Place the cake mold on a large baking tray and fill the blender with hot water to cover nearly half of the cake pan. Bake for about 90 minutes in a preheated oven, or until the cake is only faintly browned in the center.
Step 8: Remove the cake from the oven and set it to cool completely on a wire rack (note that the water and cake tray will be very hot at this time, so be careful).
Step 9: Chill the cake in the refrigerator for at least 4 hours or overnight before glazing it.
MAKE THE GLAZE
Step 1: Melt the vegetable shortening in a microwave-safe bowl over medium heat (do not overheat).
Step 2: To make the glaze, add the chocolate to the mixture in step 1 and continue to heat, stirring constantly, until the chocolate melts and the mixture is smooth and thoroughly incorporated (be careful not to overheat).
Step 3: Take the cooled cake form out of the refrigerator and line the bottom with aluminum foil, then evenly cover the top of the cake with the freshly created glaze.
Step 4: Return the cake to the refrigerator to set the glaze, which should take a few hours or overnight.
Step 5: Arrange the raspberries and chocolate shavings on top of the cake to finish. Enjoy the cake when it has been cut.