Recipes by their Ingredients

raspberries

  • Chocolate Raspberry Cheesecake

    Chocolate Raspberrry Cheesecake
    Chocolate Raspberrry Cheesecake
    (Serves 6/8)


    Crust
    9 oz Chocolate cookies, crushed
    7 tblsp unsalted butter, melted

    Fruit Filling Layer
    10 oz raspberries
    1 tsp fine sugar
    1 tblsp water
    1 tsp corn starch

    Cheesecake Layers (split in half)
    40 oz - 4 packages (8 ounces each) cream cheese, softened (room temp)
    2/3 cup sugar
    4 eggs, (room temp)
    1/2 cup sour cream
    1 tblsp grated orange peel, optional
    1 teaspoon vanilla

    NOTES:
     

    For the Crust: Place cookies in food processor. Process until finely chopped. Add melted butter and pulse until smooth. Press the cookie mix into a 9" springform pan, using the bottom of a measuring cup, pressing the crust firmly and evenly into the bottom of the pan cover and set aside.

    For the Fruit Filling: Add the raspberries, sugar and water into a sauce pan over medium heat, stir until the raspberries are broken down, about 7 minutes, in a small cup mix the cornstarch with some hot liquid from the raspberries and then add back to the pan turn the heat back on to medium heat until the raspberries bubble for 15 seconds and turn into a spreadable jellly, set aside to cool.

    For the cheese cake layers: In the bowl of a stand mixer, beat together the cream cheese and sugar until fluffy. Add the eggs, one at a time, scraping the bowl between eggs. Add the sour cream and vanilla and beat on medium speed for 1 minute.

    Brush the sides of the springform pan with butter and place on a baking sheet. Add 1/2 of the cheesecake batter, level it best you can with a rubber spatula. Add the fruit filling evenly over the top. Then cover the fruit filling with the last 1/2 of the cheesecake batter.

    Bake at 325 F for 60-70 minutes until the top is lightly browned and the middle is just slightly jiggly. Turn off oven, crack open the oven door and leave the cheesecake in the oven another 30 minutes. Remove from oven and loosen sides of cheesecake from pan by running knife around inside of pan, let cool completely. Loosely cover and refrigerate 8 hours or overnight.

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!