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.
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)
- 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
- 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.
- 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.
- Decorate with fresh raspberries and whipping cream.
Makes 12 large servings.