black & white cheesecake & raspberry coulis

How To Make black & white cheesecake & raspberry coulis

• 1

  Preheat oven 325. * You will need an 8 inch spring form pan and a 2nd pan larger then the 8 inch, to bake your cheese cake in a *water bath.
• 2

  Making the crust: Combine melted butter, 1 tblsp. sugar and cookie or graham crumbs. Mix thoroughly then press into the spring form pan to form the crust, working the edges up the sides of the pan about half way to top. Bake crust for 8-10 minutes until slightly brown edge and remove from oven to cool.
• 3

  Making the batter: Beat all 4 eggs on lowest mixer speed. Avoid whisking the egg’s, you don’t want to add air into them. Once blended and creamy remove from mixer, and pour into small bowl, set aside. Now place all 3 cream cheese's into the mixer. blend for 30 seconds on low speed then slowly add in sugar and change mixer speed to medium. Mix thoroughly on med. speed until the texture is not grainy. Next add the eggs a little at a time {4 pours} blending after each addition. Scrape sides of bowl as you blend. We want smooth with no lumps. Keep mixing on medium until the mixture has a satiny finish, takes about 10 minutes. Pour mixture into crust filled springform pan
• 4

  Making the chocolate swirl: Place chocolate bits into a microwave bowl, put in microwave on lowest temperature setting or “melt cycle” if you have one. Microwave for 10-20 second intervals, remove after each 10 to 20 seconds, stir and repeat method until melted. Do not overcook or it will seize and you will need to throw it away and start again. Once it’s melted stir in the vegetable oil in a drizzling motion to thin it out. We want the consistence of the chocolate to be about the same consistency as your cheesecake batter {if chocolate is to thick it will form candy and sink to the bottom]. Gently pour melted chocolate on to top of cheesecake in a circular swirl design. Using a butter knife gently swirl the chocolate through the middle depth of the cake without hitting the crust
• 5

  Let's bake it! To avoid cracking we need to bake the cheesecake in a water bath. Place the springform-pan that is filled with cheesecake batter into a larger cake pan. Fill cake pan with water 2/3 up the side of your cheesecake pan. It will take longer to bake, but it will bake evenly and with little sinking or collapsing in the center. You may want to wrap the outside of your spring-form pan with foil to keep the water from seeping in through the joints. When the center of your cheesecake is set, but still a little jiggly, remove it from the oven and allow it to cool in the water bath until room temp, then chill. Once the cake is cooled completely place in refrigerator for a minimum of 6 hours allowing it to set.
• 6

  To make Raspberry Coulis: Place raspberries in a food processor. Whirl a few seconds until pureed.. Strain puree over a bowl into a sieve, now press puree firmly with a rubber spatula through the sieve and then discard the seeds.
• 7

  How to best serve the cake: Once the cake is cooled completely place in refrigerator for a minimum of 6 hours allowing it to set. Cheesecake tastes best at room temperature. Remove cheesecake from refrigerator at least 30 minutes prior to serving. Serve with raspberry coulis and top with a fresh raspberry.
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