To me, the holiday season is synonymous with chocolate. I mean, you’ve got to indulge a little so that you can make your resolution to eat better in the New Year, right? Well, if you’re going to blow your family’s calorie count, you might as well enjoy it thoroughly. I’m here to help. This cheesecake merges three loves: raspberries, cheesecake, and of course, chocolate.
Seriously, I’ve had friends track me down on vacation to get the recipe. More recently, I won a church cheesecake competition with this dense dessert. (Note: I’ve had this recipe for years, it comes from an old recipe book called 365 Great Chocolate Desserts by Natalie Haughton.)
Now, if you’re thrown off by tackling a cheesecake, don’t be. Cheesecakes just seem hard to make. They’re not (this coming from someone who’s never mastered souffles or flan!). Making a good cheesecake is all about patience, not talent. Even better, cheesecakes are best made a day or two ahead.
Forgive me, the directions for this dessert may seem overwhelming at first, but I just wanted to share all the tricks and tips to create the perfect, crack-free cheesecake. Good to the last crumb!
