I love a challenge.  When asked to create a recipe for a cheesecake competition that was required to be A Unique Cheesecake, included chocolate as an ingredient and one that could be used as a showstopper dessert – I was in!   Creating dessert recipes is something that I am always up for.  How could I resist?   This recipe has been adapted from my book, “Chocolate Desserts Made Easy and Delicious” – Cakes. I am very pleased with the results.

The reason this cheesecake recipe is unique is that this cheesecake features a baked ganache. It also includes just a touch of flour, not typically found in cheesecakes. The addition of the flour results in a cheesecake that has a silky texture unlike any I have ever had. It was such a beauty to cut into gorgeous clean-edged portions, as well.

This recipe is a winner in our household. It also did very well in the cheesecake competition.  It will be a showstopper in your house, as well.

A Unique Cheesecake

DOUBLE CHOCOLATE RASPBERRY TORTE WITH CHOCOLATE PECAN CRUST

CHEF TALK: This is sure to become one of your family’s favourite cakes.   It is an unusual recipe because it is a baked ganache with the addition of flour, which results in a crunchy top and a very stable and a firm filling that cuts easily.  You can use any favourite jam to place on the baked crust before adding the cheesecake filling, however, I would highly recommend raspberry – it pairs so beautifully with the cheesecake flavours.

You can also freeze this cake for a wonderful make-ahead dessert. What more can you ask for in a cheesecake?  Except perhaps, a variation in the size of the cheesecake – you know how I love my individual desserts.  Bake the cheesecakes in individual 3-inch cheesecake pans following the recipe. Bake the crust for 5 minutes.  Bake the filling in the individual cheesecakes for 13 – 15 minutes.

A Unique Cheesecake:  DOUBLE CHOCOLATE RASPBERRY TORTE WITH CHOCOLATE PECAN CRUST

Makes:  1 – 10-inch springform pan (16 rich servings)

CRUST INGREDIENTS:

• ¼ cup butter, unsalted (65 g)
• 2 tablespoon dark brown sugar (32 g)1 cup chocolate wafer crumbs – about 12 – 14 wafers (120 g)
• 1 cup pecans or almonds, toasted then finely chopped (110 g)
• 1/3 cup seedless raspberry or apricot jam (85 ml)

FILLING INGREDIENTS:

• 1 lb. semi-sweet good quality chocolate, coarsely chopped (454 g)
• 1 cup whipping cream (250 ml)
• 1/3 cup flour (50 g)
• 6 eggs, large
• ¾ cup dark brown sugar (135 g)
• 1 teaspoon pure vanilla extract (5 ml)

CRUST METHOD:

1. Preheat the oven to 325°F (300°F, if using a convection oven).
2. Melt the butter and stir in remaining crust ingredients, mixing together to make a crumb crust.
3. Press into a greased springform pan, which has been lined on the bottom and sides with parchment paper.
4. Bake for 10 minutes at 325°F just to set the crust.  Cool the crust.
5. Soften the jam and spread it over the crust.  Set the crust aside while you prepare the filling.

FILLING METHOD:

1. Place the chopped chocolate in a medium-sized bowl.
2. Place the cream into a medium size pot (1 or 2 quarts).  Bring the cream to a boil (CHEF TIP: Watch the pot carefully!  Trust me on this – You do not want to leave a pot of cream coming to the boil unattended on the stove.  It isn’t pretty!) Pour the cream over the chopped chocolate in a bowl and stir gently until the chocolate is melted (you are making a classic chocolate  ganache).
3. Stir in the flour.
4. Meanwhile, in a mixer with a whisk attachment, beat the eggs, sugar and vanilla on high until slightly thickened (3 – 4 minutes). It will be at a ribbon stage.
5. Stir 1/3 of this mixture into the melted chocolate, (tempering) then turn the chocolate mixture into the egg mixture and fold together until no streaks remain (what you have now made is called a baked ganache).
6. Pour this mixture over the prepared crumb crust.  Tap the pan on the counter to eliminate any bubbles.
7. Bake just until firm (30 to 40 minutes).  Cool on rack.  Chill completely, uncovered, preferably overnight.

GARNISH:  crème Fraiche; softly whipped cream, fresh berries, etc.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Extracts
• Toasting Your Nuts
• Preparing Your Pans
• Parchment Paper
• Tempering
• Folding
• Ribbon Stage
• Cutting Your Cakes
• Ganache
  __________

Follow Urbnspice – “A Taste of Heart and Home”‘s board Cheesecake Refined on Pinterest.

Other Urb’n’Spice Recipes you might enjoy:

Raspberry Hearts Cheesecake

White Chocolate Mini Cheesecakes 

Learning Tips – Cutting the Cake

Urb’n’Spice Books:

As always, if you give this recipe for A Unique Cheesecake: DOUBLE CHOCOLATE RASPBERRY TORTE WITH CHOCOLATE PECAN CRUST a try, please come back and leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Denise Paré-Watson

The Urbnspice Chef

 

 

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