The best delicious Raspberry Mirror Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry Mirror Cheesecake recipe today!
Hello my friends, this Raspberry Mirror Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry Mirror Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Raspberry Mirror Cheesecake.
What Makes This Raspberry Mirror Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry Mirror Cheesecake.
Ready to make this Raspberry Mirror Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/4 c Chocolate wafer cookie crumb
1/3 c Butter, melted
FILLING
8 oz Semisweet chocolate,
-coarsely chopped
2 c Cream cheese, softened
– 2×250 g pkgs
1 c Granulated sugar
3 Eggs
1 ts Vanilla
-GLAZE-
300 g Frozen raspberries, thawed
1/2 c Granulated sugar
1 1/2 ts Gelatin
1. Assemble 9-inch springform pan with base lip-side down. stir cookie
crumbs with butter until moistened; with back of spoon, press evenly
onto bottom of pan. Centre pan on foil squar; press foil up to cover
side of pan. Bake in 325F 160C oven for 5 minutes. Set aside.
2. filling: Meanwhile, in large bowl set over hot (not boiling)
water, melt chocolate; set aside and let cook to room temperature. in
separate bowl, beat cream cheese with sugar for 2 minutes or until
smooth and light. Beat in eggs, 1 at a time, scraping down side of
bowl often. Beat in vanilla.
3. Stir half of the cream cheese mixture into cooled chocolate;
scrape onto baked crust. Gently pour remaining cream cheese mixture
evenly over top.
4. Set pan in larger pan; pour in enough hot water to come 1 inch up
sid eof pan. Bake in 325F 160C oven for 1 hour or just until no
longer shiny and top does not jiggle. Turn oven off. Let cool in oven
for 1 hour. Remove from oven and water; let cool to room temperature.
Refrigerate uncovered, until chilled.
5. Glaze: Meanwhile, press thawed raspberries through fine sieve to
make 3/4 cup juice. In saucepan, bring juice and sugar to boil over
medium-high heat; cook, stirring, for 30 seconds or until dissolved.
Whisk 1/4 cup into gelatin in bowl; let stand for 1 minute. Stir in
remaining raspberry mixture.
6. Refrigerate glaze, stirring often, for about 1 hour or
untilconsistency of liquid honey. Pour over chilled cake, gently
spreading with back of spoon to evenly cover top. Refrigerate for 1
hour or until glaze is set.
Yields
1 Cheesecake
Leave a Reply