Jul 3, 2011

Raspberry Chocolate Cheesecake

This weekend we hosted my family for a big barbecue birthday bash.

My little Judson is turning one at the end of the month (insert my dropping jaw here) and he happens to share a birthday with my big brother, JR.  My other brother, Jeff and his wonderful family came out for the long weekend, so we figured we'd bump up the birthday celebrations so we could party as one big family unit!

We barbecued hot dogs for the littles, and delicious sausage for us grown-up types.  I also served these jalapeno cream cheese pinwheels from Fresh Plate, and this Iced Coffee from The Pioneer Woman.  If you get a chance, both of those recipes are so worth trying, they were phenomenal and received rave reveiws!  With the help of my mom and two sisters-in-law, we had a great spread of fantastic food.  I whipped up some basic cup cakes, also for the littles, but since it was also my brothers birthday party, I decided to serve a dessert I knew he loved.  Raspberry chocolate cheesecake.  Oh yeah.



 And of course, I couldn't make something that delicious and not share it here with you!

The crust is a simple Oreo crumb crust.  Mix 1 1/2 cups Oreo crumbs with 1/4 cup melted butter, then press it into the bottom of a 9" springform pan.




Set the crust aside for a few minutes while preparing the cheesecake batter.

Here's the rundown:

2 8oz bricks cream cheese
1 can sweetened condensed milk
2 eggs
3 tablespoons lemon juice
1 teaspoon vanilla extract

Fresh or frozen raspberries

In a large mixing bowl add the cream cheese, sweetened condensed milk, eggs, lemon juice and vanilla.  Mix until all ingredients are well incorporated and the batter is smooth and creamy.


Grab your prepared crust and arrange 1-1/2 cups of fresh or frozen raspberries on it.  I like to leave about a 1/4-1/2 inch border around the outer edge of my crust, but that's not crucial to the success of this delicious dessert.


Then, pour on the mixed batter.



And smooth the top once you're finished.


Bake it at 350 degrees Fahrenheit for about 35 minutes.

After the cake has completely cooled prepare yourself to do something incredibly naughty.  For this last step you'll need a saucepan, three Areo bars, and 1/4 cup whipping cream.  Yes, you read that right.

Missing: One extra Aero bar, be sure you grab an extra before starting.

Unwrap and break apart all three of the Areo chocolate bars, place them in the saucepan and pour in the whipping cream.  Over low heat, continuously stir the chocolate and cream mixture until the chocolate is completely melted.  You can also do this in a double boiler, but I like to live on the edge and risk it in a regular old saucepan.


Then say a little prayer, and pour your decadent chocolate ganache over your baked cheesecake.

Have mercy.


Once all your chocolate mixture has found its new home on the cheesecake, gently tip the pan from side to side, encouraging the chocolate to cover the entire top of the cheesecake.


Cover it up and chill it completely before serving.



This has to be one of my all time favorite cheesecakes, its presentation is stunning, and the decadent flavor is unbeatable.  Try it and you'll love it!

Be blessed,




I'm linking up!

Made With Love Monday - Sew Chatty
Wednesday Link Party - Tea Rose Home
Show Off Your Stuff Party - Fireflies and Jellybeans
Friday Flair - Whipperberry
Feasting in Fellowship - Comfy in the Kitchen
Savory Sundays - The Sweet Details


5 comments:

Steph @ Crafting in the Rain said...

Wow, yum! I love anything that starts with an Oreo crust :)

Renee said...

Gracious... we are SO making this one... looks FANTASTIC!

Jen said...

Well thank-ya! Renee, maybe this will be your birthday dessert come February...you know me, always thinkin' ahead!

Robin@thesweetestpear said...

This looks amazing! Thanks for sharing the recipe. Will definitely try this one.

Jen said...

Thanks Robin, it's as delicious as it looks!