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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the center of the oven and heat the oven to 375 degrees F. | 2. In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F. | 3. In a stand mixer fitted with the paddle attachment, beat the cream cheese, melted dark chocolate, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy- about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth. | 4. Add the Chambord and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don't over beat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top. | 5. Bake at 300 degrees F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. | 6. In a small bowl, melt the 3 oz. chopped chocolate and the butter. Add the corn syrup and whisk until smooth. Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the ganache on the cheesecake and spread evenly. | 7. To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice. | 8. TO FREEZE: | 9. Put the unmolded, cooled cheesecake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator when ready to use. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vanilla wafer	8	ounces	crushed	1000.188	166.9248	11.34	34.4736
sugar	3	tablespoons	granulated	399.75	75.01	12.5125	6.24
butter	7	tablespoons	unsalted melted	598.5	27.4995	18.7005	50.4
cream cheese	3	packages		-	-	-	-
chocolate	10	ounces	bittersweet semisweet melted cooled	164.4271	26.846999999999998	5.84	4.0823
purpose flour	2	tablespoons		-	-	-	-
table salt	1	pinch		0.0	0.0	0.0	0.0
sugar	1 1/4	cups	granulated	399.75	75.01	12.5125	6.24
chambord raspberry liquor	3	tablespoons		-	-	-	-
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
egg	4			286.0	1.44	25.12	19.02
chocolate	3	ounces	bittersweet semisweet chopped	164.4271	26.846999999999998	5.84	4.0823
butter	5	tablespoons	unsalted	598.5	27.4995	18.7005	50.4
corn syrup	1	tablespoon		62.26	16.8938	0.0	0.044000000000000004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.