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As my blog title suggests, these pages contain a wild mix of recipes which sample a wide range of flavours and cultures. I won't even try to apply an over-arching theme to this project other than to say that every dish is about creating good food!

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Sunday, July 22, 2007

Chocolate Raspberry Cheesecake

A much-loved specialty of the house and one I have been making for a long time. My father (who likes chocolate -- so long as it's not mixed with anything else!) poo-pooed this recipe for years -- until he finally tried it!

Makes one 9-10-inch round cheesecake and lots of very happy and well-fed friends!

  • 1 1/3 cups Oreo cookie crumbs
  • 1/3 cup melted butter
  • 2 lbs. cream cheese
  • 2 Tbsp. corn starch
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 cups raspberries
  • 3 oz. liquer (I use Maple Leaf Distillers' "Creme de la Creme Chocolate Raspberry Cream Liquor")
  • 8 oz. fine bittersweet chocolate, melted


To make the crust:

Combine the cookie crumbs with the melted butter.
Press onto the bottom of a greased 9 or 10 inch round springform pan.
Bake for 8 minutes at 350 F.

To make the filling:

Beat the cream cheese until soft.
Add sugar and corn starch and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Beat in sour cream, 2 cups raspberries and liquer, then melted chocolate.
Pour filling over crust and bake at 350 F for 75 minutes (or until set).
Allow to cool 8 hours before removing from pan.

To garnish:

Carefully remove cheesecake from springform pan and place on serving platter.
Decorate with fresh raspberries.

Enjoy! (With many friends!)

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