1 1/3 cup
bittersweet or semi-sweet chocolate
2 250-g pkg
cream cheese, at room temperature
sour cream, see tip below
35% cream, about 1 cup
red berries, or cranberries
- To make crust, preheat oven to 325F (160C). Using a fork, stir graham crumbs with 1/4 cup (50 mL) sugar and cocoa in a small bowl. Then, stir in melted butter until crumbly. Press into bottom and partially up sides of 9-1/2-inch (24-cm) springform pan. Bake in centre of preheated oven until edges just begin to brown, about 10 minutes. Cool slightly on a rack.
- To make filling, cut chocolate into coarse pieces. To make on top of stove, place in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently. When small pieces of chocolate are still visible, after about 5 minutes, remove from heat. Then, stir until smooth. Or, place chocolate in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost, but not completely melted, about 3 minutes. Stir until smooth, then cool at room temperature while continuing with recipe.
- In a mixing bowl, beat cream cheese with an electric mixer until smooth. While beating, gradually add 1 cup (250 mL) sugar. Then, add eggs, 1 at a time, beating after each addition. Beat in sour cream and whipping cream. Stir in melted chocolate and vanilla.
- Pour into cooled crust and smooth top. Bake in centre of preheated oven until cake is puffed up slightly and pulling away from sides, about 1-1/4 hours. Remove from oven. To prevent cake from cracking as it cools, immediately run the sharp edge of a knife around edge of pan to loosen cake from pan. Refrigerate, uncovered, until cold and set, at least 4 hours or preferably overnight.
- When cheesecake is cold, make topping by crushing red berries with a potato masher or coarsely chopping cranberries. Stir with 1/2 cup (125 mL) sugar and cornstarch in a heavy-bottomed saucepan set over medium-high heat, stirring often, until mixture comes to a boil and thickens, about 3 to 4 minutes. Pour overtop of cold cheesecake. Leave in pan and refrigerate, uncovered, until chilled and set, about 15 to 20 minutes. For neat slices, use a sharp knife and hold under hot running water between each cut. Cheesecake will keep well, covered, in the refrigerator for at least 2 days.
We suggest using regular full-fat cream cheese and sour cream in this recipe, since texture of cheesecake was not as good when tested with light versions.
Protein 8 g
Carbohydrates 51.6 g
Fat 35.5 g