Chocolate Raspberry Cheesecake

This recipe of Martin’s is one that never fails – he made cheesecakes for a living while he ran the kitchen at True Confections in Vancouver. Cheesecake is a stand-by at our annual Dessert before Christmas party. I particularly like this combination of flavours.

this is Martin decorating a pumpkin cranberry cheesecake, but you get the idea :)

this is Martin decorating a pumpkin cranberry cheesecake, but you get the idea 🙂

750g or 3 packages cream cheese, softened to room temp

1 1/4 cups granulated sugar

9 large eggs

1 teaspoon vanilla extract

Zest of one lemon

300ml heavy cream (33% plus)

1 ½ cup frozen whole raspberries

2/3 cup semisweet Callebaut chocolate chunks (available in bulk at most grocery stores)

  1. Combine cream cheese and sugar, mixing with an electric mixer at medium speed until well blended. Add eggs, two at a time, beating well after each addition. Add heavy cream, zests and vanilla
  2. Pour in your greased pan. Add raspberries in the pan and mix carefully so they go everywhere. Drop the chocolate chunks in the pan too – do not swirl.
  3. Bake at 325°F (160°C) for 1 hour and 15 minutes depending on your pan. Watch for an even motion on top. Loosen the cake from the rim of the pan; cool before removing from the pan.
  4. Decorate with fresh raspberries and whipping cream.

Makes 12 large servings.

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