We went berry picking yesterday and black raspberries are in season.
I made a chocolate kahlua cheesecake with a black raspberry ribbon for a party we went to today. This cheesecake has a lot of steps.
Preheat oven 350 degrees
Raspberry Sauce Ingredients
2 1/2 cups fresh raspberries
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
Raspberry Sauce Directions
Puree berries in a blender of food processor. Press through a sieve into a measuring cup; discard berries into another cup. Add water to seed and press through sieve again. Add water to berries in measuring cup if necessary to measure 1 cup of berry juice. In a sauce pan, combine sugar and cornstarch. Stir in raspberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat and stir in lemon juice. Let sauce cool
2 cups Oreo cookies, crushed
1/3 cup butter, melted
2 tablespoons sugar
Combine crust ingredients to make crust; press into bottom and up sides of a greased 9 inch spring form pan. Chill 1 hour or until firm.
1 1/2 cups semi-sweet chocolate pieces
1/2 cup Kahlua
2 tablespoons butter
3 packages (8 ounce) cream cheese softened
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla
2 egg whites
3/4 cup whipping cream
Cheesecake Filling Directions
In small saucepan, over medium heat, melt chocolate with Kahlua and butter; stir until smooth. Set aside.
In bowl, combine cream cheese, sugar, flour, and vanilla. Add egg whites; beat on low.
Stir in cream.
Gradually blend in chocolate mixture.
Pour half of the cheesecake filling into the prepared crust.
Spoon all of the raspberry sauce on top spreading it out with a spoon to cover the chocolate cheesecake filling.
Then pour the rest of the cheesecake filling into the pan covering the raspberry sauce.
Bake 40-50 minutes or until filling is barely set in center.
Remove from oven and let stand at room temperature 1 hour.
Then refrigerate several hours or overnight.