Who doesn’t love cheesecake? I guess that’s a silly question as there is probably someone out there who doesn’t (I’m looking at you, vegans), but cheesecake is a traditional favorite for many around the holidays. That’s why I created a classic cheesecake with a raspberry syrup twist using Driscoll’s berries.
Cheesecake is a beautiful thing on its own, but it can look boring without any color. I decided to use chocolate cookies for the crust, providing a nice black/white contrast, as well as a raspberry syrup topping that gives a bright red color.
This recipe creates two things, really – an awesome cheesecake and an awesome raspberry syrup. I prefer them both together, but the syrup has so many uses! Try it on some savory pork chops, drizzle it on your cupcakes, on some vanilla ice cream… the possibilities are endless!
- 20 chocolate cream-filled cookies
- 2 tbsp butter
- 2 blocks (8 oz each) cream cheese
- 1 1/3 cup white granulated sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup + 2 tbsp heavy cream
Preheat the oven to 350 degrees.
In a food processor, pulse the chocolate cream-filled cookies until all cookies are broken down. Meanwhile, melt the butter in a small bowl in the microwave. Add the melted butter to the pulsed cookies and stir, distributing the butter throughout the cookies.
Pour the pulsed cookies into a pie dish, pressing down into the pan and up the sides, creating an even layer. Forks are great for this.
Bake the cookie crust for 10 minutes. Then, remove from the oven and turn the heat down to 325.
While the cookie crust is in the oven, prepare the creamy cheesecake. In the bowl of a stand mixer with a paddle attachment, mix the cream cheese and sugar together until light and fluffy. Add the salt and vanilla extract and beat for one minute. Lastly, add the eggs one at a time and beat until incorporated, and then add the heavy cream, beating until incorporated.
Pour the cheesecake filling into the pie pan, spreading with a spatula to get an even layer. Place the cheesecake on the middle rack of the oven, and place a 9×13 pan with an inch of hot water in it on the bottom rack of the oven. Bake for 50 minutes until cheesecake is lightly browned. It will inflate a little but don’t worry, it will even itself out when it cools. Set the cheesecake to cool prior to adding the raspberry topping.
To make the raspberry topping:
- 1 pint Driscoll raspberries
- 1/3 cup + 2 tbsp white granulated sugar
- 2 tbsp water
In a small saucepan, combine all of the ingredients. Heat over medium high heat, bringing the mixture to a boil. Mash down the raspberries with your spoon. Once it boils, turn the heat down to a simmer and let simmer for 5 minutes, stirring frequently.
Remove the fruit mixture from the heat and set aside. Grab a fine mesh sieve and set it on top of a medium size bowl. Slowly begin to pour the raspberry mixture over the sieve a little at a time, pushing the raspberry mixture through the sieve and then discard the seeds. Strain the mixture twice to ensure that all seeds are gone. Store in the refrigerator in a sealed container until you are ready to enjoy your cheesecake. Just drizzle your desired amount over your slice of pie and enjoy!