Tsr Version Of Raspberry Truffle Cheesecake By Todd Wilbur

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• Servings: 12
• 1 1/2 cups chocolate cookie crumbs (filling removed) or 20 crumbled oreo cookies (filling removed)
• 1/3 cup margarine, melted
• 1/2 cup raspberry preserves
• 1/4 cup water
• 4 (8 ounce) packages cream cheese (room temperature!)
• 1 1/4 cups granulated sugar
• 1/2 cup sour cream (room temperature)
• 2 teaspoons vanilla extract
• 5 eggs (room temperature)
• 4 ounces chocolate, chopped into chunks
• 2 ounces shaved chocolate (optional)
• whipped cream (optional)

Recipe

• 1 preheat oven to 475 degrees.
• 2 place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats.
• 3 this will be your water bath.
• 4 combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl.
• 5 heat for 1 1/2 minutes on high in your microwave.
• 6 stir until smooth.
• 7 strain to remove the raspberry seeds, and discard seeds.
• 8 allow strained preserves to cool, then put the bowl in the refrigerator until later.
• 9 measure 1 1/2 cups chocolate cookie crumbs (or crush 20 oreo cookie wafers-- with the filling scraped out-- in a resealable plastic bag) into a medium bowl.
• 10 mix in 1/3 cup melted margarine.
• 11 press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
• 12 use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side.
• 13 wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath and prevent it from leaking.
• 14 put the crust in your freezer until the filling is done.
• 15 use an electric mixer to combine the softened cream cheese with the sugar, room temperature sour cream, and vanilla.
• 16 mix on the lowest setting for a couple minutes or until the ingredients are smooth and creamy.
• 17 you don't want to beat too much air into the mixture, or it will fall and be grainy.
• 18 be sure to scrape down the sides of the bowl.
• 19 whisk the eggs in a medium bowl and then add them to the cream cheese mixture.
• 20 blend the mixture just enough to integrate the eggs.
• 21 remove the crust from the freezer and sprinkle 4 ounces of chocolate chunks onto the bottom of the crust.
• 22 pour half of the cream cheese filling into the crust.
• 23 drizzle the raspberry preserves over the entire surface of the filling.
• 24 use a butter knife to swirl the raspberry into the cream cheese.
• 25 just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much.
• 26 pour the other half of the filling into the crust.
• 27 carefully place the cheesecake into the water bath in the oven.
• 28 bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.
• 29 remove the cheesecake from the oven to cool on a cooling rack.
• 30 when the cheesecake is completely cool, cover cheesecake with plastic wrap and place in refrigerator to sit overnight.
• 31 before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved chocolate.
• 32 to serve, slice the cheesecake into 12 equal portions.
• 33 apply a pile of fresh whipped cream to the top of each slice and serve.