Thursday, August 14, 2008

Triple Chocolate Raspberry Cheesecake Tart

Yesterday was my birthday, and I've learned over the years that if I want a birthday cake, I've got to make it myself. I mulled over what to make for several days, and finally formulated this in my head yesterday morning. My brother declared that this tart alone was worth the drive down for dinner (with the after thought of hey, it was good to see you too). Try it, you'll like it. I would have preferred to make it in a smaller springform pan so that the layers would be thicker, but a sleeping baby pre-empted a last minute trip out to find one. Let me know if you do and what cooking time modifications it takes.

1 bag mini oreos (roughly 2 cups)
2 T. butter, melted

Cheesecake layer:
1 8 oz. brick cream cheese
2/3 cup white chocolate chips
1/3 cup sour cream
1/2 cup sugar
2 eggs
1 T. vanilla
3 T. seedless raspberry jam

Truffle layer:
1 1/4 cups heavy cream
1/3 cup sugar
2 cups Belgian 62% cacao baking bits (regular semisweet bits will work also)
3 T. seedless raspberry jam

1/2 cup heavy cream
1/2-3/4 cup powdered sugar

Preheat the oven to 325. Lightly spray a 10 inch springform pan with PAM. Pour the oreos into a gallon ziplock bag and crush with a rolling pin. Some chunks are fine. Pour the melted butter into the bag and toss around until combined, then press into the bottom of the springform pan.

Melt the white chocolate chips in the microwave by cooking for 30 second intervals and stirring in between. Soften the cream cheese, then beat the white chocolate and cream cheese together until very smooth. Add the sour cream, vanilla and eggs and beat until well combined but avoid beating too much air into it. Pour into the prepared pan. Microwave the raspberry jam in a small bowl for 10 seconds, or until it is runny, then drizzle over the top of the cheesecake filling. Bake at 325 for 25-30 minutes, or until set. Cool on a rack for 10-15 minutes, then transfer to the refrigerator.

Meanwhile, in a heavy medium size saucepan, cook the 1 1/4 cups cream and sugar over medium heat, stirring frequently until it just comes to a boil and the sugar is dissolved. Remove from heat and stir in the chocolate and jam until it is smooth and well combined. Transfer to a medium mixing bowl and refrigerate for an hour, or until it is the consistency of thick pudding. Beat with a hand mixer for 30-60 seconds until it lightens up in color and changes to a consistency more like frosting. Spread carefully over the cooled cheesecake layer, then return to the refrigerator for at least 1-2 hours.

Just before serving, beat the remaining cream until soft peaks form, then beat in the powdered sugar to taste. Pipe around the edges of the tart after removing the outer ring of the pan. Serve with fresh berries and/or a drizzle of raspberry sauce. Invite lots of people over to help you eat it or else you're guaranteed to gain two pants sizes in a single day because you won't be able to stop devouring it.

1 comment:

Leslie said...

I was the lucky recipient of some, and, well.... A.M.A.Z.I.N.G!