Directions
- 1Weigh the butter and melt it or ensure it's at room temperature.
- 2Weigh the sugar, either white or brown.
- 3Break up chocolate crackers (or Oreos/graham crackers) and blend them quickly.
- 4Add the blended crackers, sugar, and butter to a bowl and mix until it reaches a wet sand consistency that holds its form when clumped but breaks apart easily.
- 5Drop the crust mixture into a 10-inch springform pan and shake it to distribute evenly.
- 6Use a cup, ramekin, or any flat-bottomed object to compact the crust firmly and evenly on the bottom of the pan.
- 7Preheat the oven and bake the crust for 10 to 12 minutes to make it crunchy.
- 8Remove the crust from the oven and set it aside to cool while preparing the filling.
- 9Cut up dark or milk chocolate for the filling.
- 10Melt the chocolate using a Bain Marie: fill a pot with water, bring it to a boil, place a metal or glass bowl on top, and melt the chocolate over low heat.
- 11Turn off the heat and let the melted chocolate rest while finishing the rest of the filling.
- 12Place a wet rag or paper towel under the mixing bowl to prevent it from moving during mixing.
- 13Add room temperature cream cheese, white sugar, and brown sugar to the bowl and mix.
- 14Wipe down the sides of the bowl after mixing.
- 15Add 1/4 teaspoon of salt, 1 teaspoon of vanilla extract, and a few tablespoons of cocoa powder to the mixture and mix again, wiping down the sides.
- 16Add heavy cream and mix to incorporate.
- 17Add the raspberry liqueur (optional) and mix.
- 18Add the eggs one by one, mixing after each addition.
- 19Pour the melted chocolate into the filling and mix until combined.
- 20Wrap the pie tin with a double layer of plastic film on the bottom, then create a rope from another piece of film to tie around the bottom for extra security.
- 21Place aluminum foil underneath the plastic wrap to protect it from the hot water during the water bath.
- 22Optionally, butter the edges of the pan to ensure the cheesecake doesn't stick.
- 23Preheat the oven to 180°C and bake the cheesecake for about 10 minutes.
- 24Reduce the oven temperature to 150°C and continue baking for 45 to 55 minutes.
- 25For the water bath (Bain Marie), place the tray in the oven first, then carefully fill it with water, ensuring not to spill water into the cheesecake tin.
- 26For the raspberry compote, heat a pan and add raspberries, sugar, and a bit of liqueur to deglaze.
- 27Let the compote reduce; it can be left with seeds or strained to make a sauce.
- 28After taking the cheesecake out of the oven, let it rest for about an hour or two.
- 29Remove the aluminum, plastic, and springform pan (if possible) after a few minutes of resting.
- 30Refrigerate the cheesecake until thoroughly chilled before slicing and serving.
Ingredients
- 120 g crackers
- 30 g sugar
- 60 g butter
- 780 g cream cheese
- 220 g white sugar
- 60 g brown sugar
- 2 TBS cocoa powder
- 0.25 TSP salt
- 180 ml heavy cream
- 1 TSP vanilla extract
- 4 shots raspberry liqueur
- 4 eggs
- 2 egg yolks
- 300 g melted chocolate
- raspberries
Equipment
blender10 inch springform pancup or ramekin with flat bottomovenpotmetal or glass bowl (for Bain Marie)rag or paper towelmixing bowlaluminum foilplastic filmtray
Tips
- Ensure cream cheese is at room temperature for easier mixing.
- Use a wet rag or paper towel under the mixing bowl to prevent it from moving.
- Double wrap the cheesecake pan with plastic film and aluminum foil for the water bath to prevent water leakage and protect the plastic from heat.
- Butter the edges of Teflon pans to guarantee non-sticking.
- When using a water bath, place the tray in the oven first, then fill with water to avoid spills.
- After baking, let the cheesecake rest for 1-2 hours at room temperature, then chill in the fridge before cutting.
- The compote can be left as is or strained for a smoother sauce.
- Consider making a ganache for an extra decadent touch.
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