Chocolate Chambord Cheesecake Food

WHITE CHOCOLATE CHAMBORD CHEESECAKE

Steps:

• Preheat oven to 400 degrees.
• In a medium bowl, mix together pecans, sugar, and flour. Stir in melted butter or margarine.
• Press evenly into the bottom and sides of a small springform pan.
• Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before filling.
• In the top of a double boiler over simmering water, combine cream cheese and chocolate, stirring until smooth.
• Remove from heat.
• Add 4 TB liqueur, stirring until well blended.
• Cool slightly.
• In a medium bowl, beat whipping cream at high speed until soft peaks form.
• Fold into chocolate mixture.
• Pour into prepared crust and refrigerate.
• In the meantime, combine preserves, water and lemon juice in a medium saucepan and simmer.
• Cook for 3 minutes or until smooth, stirring with a whisk.
• Stir in 1/4 cup liquer and cool completely.
• When cheesecake is firm, top with raspberry preserves.
• Garnish with fresh raspberries and a spring of mint.

CHOCOLATE CHAMBORD CHEESECAKE

Steps:

• Position a rack in the center of the oven and heat the oven to 375 degrees F.
• In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
• Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
• Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month.
• In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly.
• To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
• TO FREEZE:.
• Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use.

CHOCOLATE-CHAMBORD CHEESECAKE

Steps:

• Preheat oven to 300-degrees.
• Place sugar and next 8 ingredients in food processor and process until smooth.
• Add egg; process until blended.
• Pour mixture into prepared pan, and sprinkle with minichips.
• Bake for 55 minutes, or until center barely moves when pan is touched.
• Turn oven off, leave door shut, and let cheesecake cool, about 3- 4 hours.
• Remove from oven, run knife around edges, and refrigerate at least 8 hours, covered.

CHOCOLATE CHEESECAKE

Steps:

• To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
• To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
• Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

CHAMBORD CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Mix crumbs, 2 tablespoons sugar and melted butter together. Press into bottom of 9" springform pan. Bake 10 minutes; cool.
• Lower heat in oven to 300ºF.
• Beat softened cream cheese in large mixing bowl. Add 1 cup sugar gradually, beat it until fluffy.
• Add vanilla, preserves, and Chambord. Beat in eggs 1 at a time.
• Pour over crumb mixture. Bake until center is firm, about 1 hour.
• Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days.
• Loosen edge of cheesecake with knife before removing side of pan.
• Garnish with raspberries around cheesecake.

RASPBERRY CHAMBORD CHEESECAKE

Steps:

• CRUST: (About 7 ounces cookies will make 1-3/4 cup crumbs) Set oven to 350 degrees.
• Spray a 9" or 10" springform pan with non-stick cooking spray.
• Process cookies in food processor until crumbs are the size of graham cracker crumbs.
• Mix crumbs and melted butter in a bowl. Add 2 tbs. water and mix.
• Press crust into the bottom of the prepared pan. Bake for 10 minutes. Remove and cool completely to room temperature
• FILLING: Puree thawed raspberries in food processor; strain out seeds.
• Place 2 tbs. cornstarch in small bowl; add 3 tbs. of raspberry puree and mix to make a slurry.
• Pour remaining raspberry puree in sauce pan on medium heat. Heat until boiling.
• With whisk, stir in the cornstarch slurry and bring sauce just to a boil, stirring until thickened. Set aside.
• In small bowl combine gelatin and cold water and let stand until gelatin is softened. Add boiling water and stir until gelatin is completely dissolved and liquid is clear. Set aside.
• Beat cream cheese, sugar, 2 tbs. raspberry liqueur, and food coloring until well blended.
• Slowly add thickened raspberry puree and gelatin mixture and beat until very creamy.
• Pour into crust and refrigerate several hours (or overnight) until cake is completely firm.
• SAUCE: Microwave raspberry jelly just until softened. With whisk, blend in raspberry liqueur.
• Remove springform rim from pan and slice cheesecake into 12-16 slices. GARNISH: Place slice of cheesecake on plate, spoon a little raspberry sauce on top; drizzle a little chocolate over cheesecake getting some on plate to decorate.
• NOTE: For Strawberry Cheesecake- Frozen strawberries can be substituted for the frozen raspberries; fresh strawberries substituted for fresh raspberries.