Recipe By : Jasmine Cafe
Serving Size : 1 Preparation Time :0:00
Categories : Cakes/Cheescakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 c Graham cracker crumbs
1/4 c Sugar
6 tb Butter -- melted
Filling:
2 1/4 lb Cream cheese -- room temperature
3 oz Semisweet chocolate -- melted
1/4 c Sugar -- sifted
5 Eggs
2/3 c Unsalted mixed nuts -- chopped
1/3 c Hazelnut liqueur
1 tb Vanilla
1/2 c Raisins
1/3 c Whole mixed nuts
1/4 c Dark rum
Crust:
Melt butter. Mix crumbs and sugar, add butter to crumb mixture and
mix thoroughly. Coat springform pan with non-stick spray or cold
butter. Add crumb-butter mixture to springform pan and distribute
evenly. Press down firmly, using a flat surface tool (such as the
bottom of a glass). Bake for 10 minutes at 350°F. Let rest for
30 minutes.
Filling:
Mix raisins and dark rum in a pot. Bring to a boil. Remove from heat
and allow to rest and absorb the rum. Place cream cheese in mixing
bowl, mix at low speed for one minute. Add sugar in steady stream
while mixer is on at low speed. Stop mixer, scrape sides of mixing
bowl with a spatula. Turn on again, add eggs slowly to cream cheese
mixture, in five equal amounts. Stop-scrape-turn on. Add hazelnut
liqueur and vanilla (stop-scrape-turn on). Add melted chocolate.
Continue to mix until fully incorporated (stop-scrape-turn on). Stop
mixer. Pour half of filling through a sieve into the springform pan.
Note:
The mixture will be thick but will pour easily, similar to thick
paint. Sprinkle half of the raisins and half of the broken mixed nuts
evenly over the bottom half of the filling. Spoon in the second half
of the filling over the first half. Sprinkle the remaining raisins
and broken mixed nuts over the top half of the filling. Push them
down gently as to be covered by the filling, but close to the top.
Place the whole nuts in any decorative fashion on top. Wrap the
outside of the springform tightly with Saran Wrap. Repeat with foil.
Bake in water bath at 350°F for 1 hour. Check if done by gently
shaking the cheesecake to see if the center is wobbly. Gently and
carefully touch the edges and the center to compare doneness. You may
need to cook an additional 30 minutes, depending on your oven. When
done, remove foil and Saran Wrap, and run a hot-moist knife around
the edges. Let rest for 4 hours at room temperature on a cooling
rack. Refrigerate overnight uncovered..Serve with whipped cream and a
strawberry if you wish.
