BABY BEARS - Chocolate Cheesecake
Cooking together, is one of our favorite things to do with the kids. It's a great activity to do together, plus you get something wonderful to eat in the end. The memories of spending time together, are priceless.
1-1/2 c. chocolate cookie crumbs (about 30 cookies)
3 Tbsp. white sugar
1/4 c. butter, melted
To make the crust: Preheat the oven to 400 degrees. Lightly grease a 9-inch springform pan. In a bowl, combine the cookie crumbs, sugar, and melted butter. Stir until the mixture is well blended and the crumbs are evenly moist. Pour into the springform pan and press evenly onto the bottom and about 1-1/2 inches up the sides of the pan. Bake until set, about 10 minutes. Let cool on a rack. Reduce the oven temperature to 300 degrees.
8 oz. bittersweet chocolate, finely chopped
3 pkg. (8 oz. each) cream cheese, room temperature
3 Tbsp. all-purpose flour
1/4 tsp. salt
1 c. white sugar
1/4 c. sour cream, room temperature
1-1/2 tsp. vanilla extract
3 large eggs, room temperature
To make the filling: Put the chocolate in the top of a double boiler. Set over barely simmering water until the chocolate melts, then remove from the heat and stir until smooth. Set aside to cool.
In a large bowl, combine the cream cheese, flour, and salt. Using a mixer on medium to medium-high speed, beat until very smooth and fluffy, stopping and scraping down the sides frequently. Add the eggs one at a time, beating well after each addition, until just blended. Pour into the crust and spread out evenly.
Bake until the filing is set but the center still jiggles slightly when gently shaken (it will firm as it cools), 60-70 minutes. The edges will be slightly puffed. Let cool on a rack to room temperature. Cover and refrigerate until well chilled (overnight is best).
To serve, unclasp and remove the pan sides, then run a long, thin knife between the pan bottom and the crust. Carefully slide the cake onto a flat serving plate. Using a thin-bladed knife, cut into slices, dipping the knife in hot water and wiping it dry before the next cut. Garnish each slice with chocolate curls, whip cream or your favorite topping.
MAMA BEAR’S RASPBERRY FRUIT PUREE
1 lb. bag of frozen raspberries
1/2 c. water
1/4 c. brown sugar
1 Tbsp. corn starch
Place all ingredients into a sauce pan, and mix well. Simmer until sauce thickens, stirring constantly. Turn burner off and set aside.
Drizzle over your cheesecake and serve.