Spectacular is the only word to describe this Raspberry Swirl Cheesecake
Want to make some VERY sizable bids happen? Make this cheesecake and cut a piece out of it so people can see the shortbread crust that is "painted" with a layer of chocolate and the chopped chocolate bits in the cheesecake itself that is swirled with a fresh raspberry sauce. It is a sensational (and expensive) dessert. I've made it many times and it is always the star of the "show".
RASPBERRY SWIRL CHEESECAKE
Raspberry Sauce: 1 package (12 oz.) frozen Raspberries (not sugared), thawed and drained but reserve the juice.
1/3 cup sugar
3 tbsp cornstarch
Add enough water to the raspberry juice to make 1-1/2 cup. Mix sugar and cornstarch in a sauce- pan. Stir in the juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute; strain. Cool completely.
Crust: 2 cups flour
1/2 cup sugar
2/3 cup softened butter
2 egg yolks
Heat oven to 400 degrees. Mix together the above and press 1/2 of the mixture onto the bottom of a greased springform pan (without the ring on it) and bake just the bottom for 8-10 minutes. Cool. Assemble springform pan around baked bottom crust and press the rest of the crust mixture on the sides, going up about 2-1/2". Make sure it blends onto the bottom over the "break".
Cheesecake: 1 cup semi sweet chocolate chips
3 Tbsp whipping cream
40 oz cream cheese
1-3/4 cup sugar
3 Tbsp flour
1/4 tsp salt
1/4 cup whipping cream
5 eggs
2 egg yolks
1/3 cup semisweet chocolate chips- chopped
Increase the oven heat to 475 degrees.
Cut a circle of foil larger than the cheesecake bottom to wrap the bottom of the springform in for baking so nothing leaks out. Heat the 1 cup semi-s. chips and 3 Tbsp cream. "Paint" on the bottom and sides of crust. Beat the cream cheese, sugar, flour, salt, cream and 2 eggs until smooth. Add the rest of the eggs and extra egg yolks one at a time. Stir in the chopped chips. Pour 1/2 of the batter in the crust. Spread 1/3 of the raspberry mixture by spoonfuls onto the batter. Swirl through the batter with a spatula- be careful! Repeat with another half of the cheesecake batter and then bake the cheesecake for 20 minutes. Reduce the temperature to 300 degrees and bake one hour. Turn off the oven and leave the cake in 15 minutes more. Spread reserved raspberry
mixture over top and cool. Refrigerate at LEAST 12 hours before running a knife around the inside of the ring before loosening the springform pan.
