Wednesday, July 13, 2011


Double Berry Chocolate Truffle Cheesecake with Lemon-Scented Vanilla Wafer Crust

I LOVE baking cheesecakes, all different flavors of them, especially chocolate paired with berries...

Serves: 8-12
Prep: 15-20 minutes
Cook: 1 hour
Chill: 4 hours

2 c. vanilla wafers, crushed
1 lemon, zest
¼ c. unsalted butter, melted
3 (8oz.) packages cream cheese, softened
½ c. super-fine raw sugar (organic)
1 T. cornstarch
2 c. semi sweet chocolate chips, melted and cooled
½ c. whipping cream
1 t. vanilla extract
4 eggs, lightly beaten
12 oz. frozen blueberries, thawed
6 oz. frozen cherries, thawed
1 T. white sugar

    Preheat oven to 325 degrees F. Combine wafers, lemon zest and melted butter and mix well. Press onto the bottom of a greased 9 inch spring form pan and press evenly up around the sides. Place in fridge and let set for about 5 minutes.
    Using an electric mixer beat cream cheese until smooth, about 2 minutes. Combine sugar and cornstarch then beat into cream cheese. Add chocolate, cream and vanilla and continue to beat until incorporated. Add eggs still beating just until combined. Be sure to scrape sides of bowl to ensure smooth batter.
    Pour into prepared pan and place on heavy foil. Wrap the sides of foil up around the pan and place into a large baking dish. Pour hot water into baking dish a quarter of the way up around the outsides of the pan and place in oven.
    Bake for 55 to 60 minutes or until the center is just set, but still jiggles slightly. Cool on wire rack for 10 minutes. Gently run a knife around the edges of pan to loosen cheesecake, continue to cool an hour longer. Refrigerate at least 4 hours or over night.
In the meantime for the sauce combine blueberries, cherries and sugar in a small pan and bring to a boil. Reduce heat to low and simmer until slightly thickened about 10 minutes. Remove from heat and chill to set.
Garnish slices of cheesecake with double berry sauce.

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