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!
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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
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