'Blackberry Bramble' Chocolate Cheesecake
This blackberry and chocolate cheesecake is absolutely decadent and perfect when you're looking for a truly impressive dessert. Top with fresh blackberries and chocolate shavings.
- 2 1/2 cups chocolate baking crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 8 ounces semi-sweet chocolate
- 4 (8-ounce) blocks of cream cheese
- 1/2 cup regular sour cream
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons blackberry liquor
- 4 eggs
- 4 ounces semi-sweet chocolate
- 1/2 cup whipping cream
- 2 tablespoons honey
- Garnish with fresh blackberries and chocolate shards
Preparation time 15mins
Cooking time 415mins
Preheat oven to 325°F. Butter or oil sides of a 9- or 10-inch springform pan. Wrap pan with foil, over bottom and sides, making sure it comes to the top edge so water from the water bath won't leak in. Double wrap if necessary.
In a large bowl, using a fork, stir chocolate baking crumbs with sugar, then stir in butter. Press mixture onto bottom of pan. Refrigerate while preparing cheesecake filling.
Finely chop chocolate and place in microwave-safe bowl. Heat on medium power for 2 minutes or until almost melted, stirring halfway through. Remove from microwave and stir until completely melted. Set aside.
Place cream cheese in a large bowl. Using an electric mixer, beat until smooth, scraping down sides occasionally. Beat in sour cream, sugar, flour and blackberry liquor. Beat in eggs, one at a time, just until blended. Beat in cooled chocolate. Pour onto chilled crust.
For the water bath, take out a roast pan wide enough to fit the springform inside and fill with enough water to reach most of the way up the springform pan when it is placed inside.
Place roasting pan with springform inside onto the middle rack of the oven. Bake just until set, about 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking). Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
In a small saucepan, bring cream to a boil. Remove from heat, and add honey and chocolate. Stir until melted, then set aside until thickened, 2 to 5 minutes.
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