Rudolph’s Nose

A perfect pairing of dark chocolate and rich raspberry.

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Course: Dessert

Ingredients Equipment Method Notes

Ingredients

For the Crust

1.5 cups ground chocolate wafer cookies
3 tbls melted unsalted butter
3 tbls granulated sugar

For the Batter

1.5 lbs softened cream cheese
1 cup granulated sugar
8 oz chopped, melted dark (72% or bittersweet) chocolate
3 tbls unsweetened cocoa powder
Pinch Salt
3/4 cup room temperature sour cream
2 tsp vanilla extract
3 eggs – room temperature

For the Topping

Chambord Liqueur Reduction OR Strained Macerated raspberries and 1/2 tsp granulated sugar
6-10 Fresh raspberries

Equipment

1 10-inch Springform or Removable Bottom Pan

Method

Start

Heat oven to 350 degrees
Grease the bottom and sides of the 10-inch pan

Crust

Mix the ground chocolate cookies with the granulated sugar and add the melted butter. Press the crumb mixture onto the bottom of the pan and partially up the sides with the palm of your hand or the bottom of a glass.
Bake the crust in the middle of the oven for 10 minutes. Remove and cool.

Batter

Mix the softened cream cheese in a stand mixer with paddle, or large bowl with hand mixer until smooth – about 3 minutes – add sugar and mix for 1 minute.
Place the chopped chocolate in a double boiler OR in a glass bowl and put the glass bowl on top of a small pot filled with about 1-inch of water and bring to boil and then reduce to simmer. Stir often until completely melted. Remove from heat and let cool.
Add melted chocolate, cocoa powder, salt, sour cream and vanilla. Mix until blended – about 2 minutes. Scrape down sides, add eggs, one at a time until incorporated.
Pour batter into prepared pan and smooth the top with an off set spatula.
Place pan on a baking sheet and bake for 60 minutes.

Topping

Pour 1/2 cup Chambord into a small pot and bring to a boil. Reduce heat and simmer for about 7-10 minutes until Chambord reduces by half and shimmers off the back of a spoon. Remove from heat.
OR
Macerate 3 oz fresh raspberries or puree in a small food processor, strain through a small sieve or strainer, add 1/2 tsp granulated sugar, set aside.
Once cheesecake is cooled and just before serving, pour the reduction/puree in the middle of the cake and top with the fresh raspberries.

Notes

Seasonal Adaptations: S’Mores at the Campfire:

Instead of chocolate wafer cookies, use graham crackers and instead of raspberries, use either marshmallow cream or top with mini marshmallows and use that butane torch!

Chocolate Berry:

Add more than just raspberries! Throw on some blueberries and strawberries and cover the entire top!