America - Baked chocolate and raspberry cheesecake

American-style baked chocolate  and 

raspberry cheesecake recipes

Fom Woman and Home

INGREDIENTS

250g (9oz) double chocolate chip cookies
25g (3oz) butter, melted
50g (2oz) dark chocolate, broken into squares
900g (2lb) full-fat cream cheese
300g (10oz) golden caster sugar
2tbsp cornflour
1½tsp chocolate extract
4 large free-range eggs
150g (5oz) raspberries

for the topping:
2 x 284ml cartons soured cream
50g (2oz) golden caster sugar
1tsp sweet sherry (optional)
50g (2oz) dark chocolate, coarsely grated
raspberries, to decorate

PREPARATION

1. Heat the oven to 170 C, 150 C fan, 325 F, gas 3. 
2. Place the cookies in a processor and whizz until they break down into crumbs. 
3. Add the melted butter and then whizz again, until combined. 
4. Press into the base of the prepared cake tin and chill.
5. Put the chocolate into a heatproof bowl and melt over a pan of simmering water for a few minutes.
6.  Meanwhile, blend together the cream cheese, sugar, cornflour and chocolate extract in a free-standing mixer, until soft.
7. Pour in the melted chocolate, mix again, then gradually add the eggs. 
8. Fold in the raspberries and turn the mixture into the prepared tin. 
9. Bake for 1 hour, then remove from the oven and leave for 10 minutes.
10. Mix together the soured cream, golden caster sugar and sherry, if using. 
11. Pour on top of the baked cheesecake and return to the oven for 10 minutes. 
12. Immediately put into the fridge to cool overnight.
13. To serve, scatter the grated chocolate over the top and decorate with raspberries.