Chocolate, Raisin Cheesecake
November 27, 2011
Happy Holidays! Oh boy, it’s that time again. I made this chocolate cheese cake as a finishing touch to our thanksgiving meal, very decadent, needless to say!
Because everyone loves cheesecake, I was anxious to try this particular recipe, it’s defintitely not your typical cheesecake. The crust is a chocolate shortbread, with a cream cheese filling combining lemon zest, chocolate chips, and raisins, (the recipe did not call for it, but I marinted my raisins in rum for a couple of hours). The topping is made with a smooth dark chocolate. Thank you to my mother’s friend Vini for sharing this wonderful cheesecake! Please enjoy!
For more cheesecake recipes, click here.
Crust:
- ¾ cup flour
- 3 tbsp. cocoa powder
- ½ cup wheat flour
- ¼ cup sugar
- ½ cup unsalted butter-softened
Filling:
- 1-8 oz. package cream cheese
- ½ cup plain yogurt
- 2 eggs, beaten
- 6 tbsp. sugar
- Freshly grated zest of one lemon
- ½ cup raisins
- 3 tbsp. chocolate chips
Topping:
- 3 oz. unsweetened chocolate-chopped into small pieces
- 2 tbsp. corn syrup
- 3 tbsp. butter
For the crust:
Sift flour and cocoa into a mixing bowl. Stir in wheat flour and sugar. With fingertips, work butter into the flour mixture until it makes a firm dough. Press dough into the base of an 8-inch spring form pan. Prick all over with a fork. Bake in a preheated 300 degree oven for 15 minutes. Remove from oven but leave oven on.
For the filling:
In a large bowl beat cream cheese with the yogurt, eggs and sugar until evenly mixed. Stir in lemon zest, raisins and chocolate chips. Smooth cream cheese mixture over chocolate short bread base and bake 35-45 minutes until filling is just set. Cool over a wire rack.
For the topping:
Combine chocolate, syrup and butter in a heat proof bowl. Set over sauce pan of simmering water, heat gently, stirring occasionally until melted. Pour topping over cheese cake and let set. Chill in the refrigerator until ready to serve. Remove sides of pan and carefully slide onto a serving plate.
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