Photo by Gina Moore
Makes 12–16 servings
1½ cups chocolate cookie crumbs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
4 8-ounce packages cream cheese, softened
1½ cups sugar
2/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 large eggs
2 6-ounce packages fresh raspberries
1 cup raspberry jelly or jam
Preheat oven to 350 F. Blend cookie crumbs, melted butter and 2 tablespoons sugar, and press into bottom of 9-inch springform pan. Bake 5 minutes; let cool.
In the bowl of a stand mixer, beat cream cheese until smooth. Add remaining sugar, cocoa powder and vanilla extract, and beat until thoroughly combined. Beat in eggs, one at a time, until incorporated. Reduce speed, and gently stir in 1 cup raspberries. Pour into prepared springform pan. Place cheesecake pan inside a larger pan, and add one inch of water to the larger pan. (This prevents the cheesecake from cracking on the top while baking.) Set pan in oven, and bake 60–70 minutes or until center is barely set. Turn off oven, and leave pan in oven 1 hour with door ajar. Remove from oven, and cool completely. Cover and chill at least 8 hours in refrigerator.
Remove cheesecake from refrigerator, remove sides of pan and place cheesecake on serving dish. Top with remaining raspberries. In a small saucepan, over medium heat, heat raspberry jelly until melted. Let cool slightly, and pour over raspberries.
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Recipe tip
How to prevent your cheesecake from sinking in the middle or cracking – First, wrap the springform pan—sides and bottom—with foil so water cannot seep into the pan. Then place the wrapped springform pan inside a larger pan that contains enough water to rise 1 inch up the sides of the springform. Baking your cheesecake this way will produce a perfectly smooth cheesecake every time.
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Related story
For chocolate lovers – February offers the perfect excuse for experimenting with decadent chocolate recipes. Whether you’re sharing sweets with your Valentine or just treating yourself, these desserts let you indulge a chocolate passion.