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Karen's Double Chocolate Cheesecake Recipe

Cheese Cake A La Karen


This recipe is from my very good friend Karen. It has to be one of the best cheese cake recipes out there. Give it a try, you will thank me for posting it.
Choclolate Cake at its best.
Chocolate Cake at its best.

Here are the ingredients:

Crust:

  • 1 cup crushed Oreo cookie crumbs
  • 3 tbs margarine, melted

Filling:

  • 3 (250 g.) packages cream cheese
  • 3/4 cup sugar
  • 3 large eggs
  • 1 tsp. vanilla
  • 3 oz. white chocolate, melted
  • 3 oz. semi-sweet chocolate, melted
  • 2 tbsp. raspberry schnapps liqueur  (or use "Marie Brizard Creme de Framboise" liqueur as a substitute)

Glaze:

  • 3/4 cup whipping cream (175 ml.)
  • 6 oz. semi-sweet chocolate, chopped

For crust:

Combine crumbs and margarine.  Press onto the bottom of a 9" spring-form pan.  Bake at 350°F for 10 minutes.

For filling:

With electric mixer, blend cream cheese and sugar.  Add eggs, one at a time, mixing well after each addition.  Add vanilla.  Remove 1/2 of the batter to another bowl.  Stir melted white chocolate and liqueur in this portion.  To remaining batter, blend in melted chocolate.

Pour the chocolate batter in crumb-lined pan.  Spread evenly.  Spoon white batter carefully over top.  Spread evenly.  Bake at 425°F for 10 minutes.  Reduce heat to 250°F.  Bake for 30 - 35 minutes longer, or until center of cake is just barely firm.  Remove from oven and run knife around sides.  Let cool completely before removing sides.

For glaze:

In small saucepan, bring cream to a simmer over low heat.  Add chocolate and stir until melted and smooth.  Spoon over cooled cake.  With metal spatula, spread to cover top, allowing some to run over edge to cover sides.

Wine Pairing and Recommendations:


For a rich dessert like this I would go with a Port or a port like wine. You can try "Pipe" from Sumac Ridge in the Okanagan Valley, BC. This port style wine is so flavorful and is an expression of the dedication of exceptional wine making of Mark Wendenburg, and the passion of the Founder, Harry Mcwatters has for this distinctive and extraordinary wine.

Further, Quails‘ Gate Fortified Vintage Foch is one of my favorites and goes great with rich chocolate desserts. The 2007  Fortified Vintage Foch possesses aromas of coffee, mocha and dark chocolate, mingling with dark fruits and complex Foch notes. A rich round palate with residual fruit sweetness and fine grain tannins make this a great after dinner crowd pleaser.

Kiss the cook,


Anders

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