Raspberry Mirror Cheesecake
1 1/4 cups chocolate wafer crumbs
1/3 cup butter, melted
8 ounces semisweet chocolate, coarsely chopped
2 packages cream cheese, 250 grams each (8 ounces each)
1 cup sugar
1 teaspoon vanilla
1 package (300g) frozen raspberries, thawed
1/2 cup sugar
1 1/2 teaspoons gelatin
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. Center pan on large wide piece of foil, press
foil up to cover side of pan. Bake in 325 oven for 5 minutes. Set
aside. Filling: Meanwhile, in large heatproof bowl set over hot,
not boiling water, melt chocolate, stir until smooth. Let cool to
room temperature. In separate bowl, beat cream cheese with sugar
for 2 minutes or until smooth and light. Beat in eggs, one at a
time. Beat in vanilla. Stir half into cooled chocolate, scrape onto
baked crust. Gently pour remaining cream cheese mixture evenly over
top. Set foil-wrapped pan in larger pan, pour in enough hot water
to come 1 inch up sides.
Bake in a 325 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 on rack to room temp. Refrigerate,
uncovered, until chilled. Cheesecake can be prepared to this point,
covered and stored in fridge for up to 2 days.
Glaze: Press 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 sugar is dissolved. In
bowl, whisk together 1/4 cup of the glaze and gelatin, let stand
for 1 minute. Stir in remaining raspberry mixture, refrigerate,
stirring often for about 1 hour or until consistency of liquid
honey. Pour over chilled cake, gently spreading with back of spoon
to cover top evenly. Refrigerate for 1 hour or until glaze is set.
Makes 16 servings.