Wilton Raspberry Fudge CheesecakeBack to category
Wilton Raspberry Fudge Cheesecake
Take a rich, decadent approach to baking a classic cheesecake with this sweet and scrumptious recipe.
Bake your own, snap a picture, and share using #ACMooreInspired.
- Time:about a day
a) Preheat oven to 325°F.
b) In a medium bowl, combine 1 cup chocolate crumbs and 1/4 cup sugar. Stir in 3 tablespoons butter until completely combined.
c) Press onto bottom and up sides of 9 in. springform pan. Bake 8-10 minutes. Remove from oven and cool.
a) In a saucepan, heat 1/2 cup whipping cream just to boiling point; do not boil.
b) Remove from heat, add 4 squares (4 oz.) chocolate and stir until smooth and glossy. If mixture is too thick, add 1-2 tablespoons additional cream.
a) Preheat oven to 325ºF and in large bowl, beat 3 packages (8 oz. each) cream cheese and 1 cup sugar until light and fluffy. Beat in 3/4 cup sour cream and 6 eggs, one a time. Add 1 teaspoon vanilla and 1/4 teaspoon almond extract; beat until smooth.
b) Spread half the ganache mixture onto crust. Sprinkle with fresh raspberries. (
c) Place springform pan on a cookie sheet. Pour filling over raspberries. Place a small pan of water on bottom rack in oven and bake cheesecake 1-1/4 to 1-1/2 hours or until set. (Middle may be slightly soft.)
d) Turn oven off; leave cheesecake in closed oven for 1 hour. Cool and refrigerate at least 4 hours.
e) Garnish with chocolate curls. (To make curls, hold a bar of chocolate in one hand. Slowly and carefully, use a vegetable peeler to shave along the length of the bar.)