Introduction: Chocolate Raspberry Birthday Cheesecake
This is a delicious Chocolate Raspberry Cheesecake I made for my friend who loves raspberries, chocolate, and cheesecake! I combined a few different recipes for white chocolate raspberry cheesecake and raspberry sauce. I do not like white chocolate, so I used milk chocolate instead. This was the first cheesecake I've ever made, but it turned out REALLY delicious!
Here is the recipe:
1 cup smashed-up oreos
5 tablespoons white sugar, divided
1/4 cup butter, melted
10 oz fresh or frozen raspberries, plus some extra fresh for decorating
1/2 cup water
2 cups milk chocolate chips
1/2 cup half-and-half cream
3 8oz packages cream cheese, softened to room temp-ish
1/2 cup white sugar
1 teaspoon vanilla extract
Mix oreos, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. Try to make a nice, flat crust, using the back of a spoon to smooth out.
In a saucepan, combine raspberries, 2 tablespoons sugar, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. You can add 2 teaspoons cornstarch if you like, but I prefer to simmer the sauce until it is reduced and thickened. You can strain seeds out if you like, or leave them in.
Preheat oven to 325F. Melt chocolate chips with half and half in a double boiler OR place a metal bowl over a pot of boiling water and melt them in that.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half the batter over crust, spoon 3 tablespoons over, pour in remaining batter, spoon 3 tablespoons mixture on top of cake and swirl batter with the tip of a knife to create a marbled effect. Store remaining raspberry sauce in the fridge.
Melt some extra chocolate using the double-boiler or metal bow effect. Lay out some wax paper. Carefully spoon melted chocolate into a small sandwich bag. Clip off just the corner of the bag and write out your special birthday message in chocolate on the wax paper. Let cool until hard.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
Decorate your cake with the remaining raspberry sauce and fresh raspberries, making sure to leave space for your chocolate decorations. Carefully stick y