Ghirardelli Chocolate Raspberry Cheesecake Hearts
This recipe is exceptional! I felt like a top chef winner after making it! To all the questions re: is 4 oz enough? Yes, it is. Having said that, I did add a full 8 oz pkg of cr.cheese b/c I never know what to do with the left over cr. cheese. The dark choc is so rich, it really overpowers the cheese flavor so I don't think it matters if I used 4, 8 or 24 oz of cr. cheese because the chocolate flavor really comes through loud &clear!
As a previous reviewer suggested, I placed a piece of buttered parchment paper in the bottom of my 13x9 pan & it came out like a dream. No sticking or crumbling. In fact, the pieces came out with the cookie cutter! I found that rinsing the cookie cutter between pieces helped reduce the problem I was having with the cake sticking to the cutter. I might try buttering my cookie cutter in the future. Also helpful was using a meat tenderizer (basically a glorified hammer) to gently tap on the cookie cutter once placed on the cake & pushed it down as far as I could by hand. It really helped cut through the crust.
Like many people, I could not find chocolate graham crackers so instead, I used a package of oreos with the middles scraped out & omitted the sugar in the crust the recipe calls for. I also reduced the butter in the crust to 5 T. to avoid the over greasiness mentioned by another reviewer.
This is a 5+ star recipe & I plan to use it year round. Maybe star shapes w/white choc ganache & blueberries atop the raspberry coulis on July 4th.
16 users found this review helpful
Feb. 14, 2011