Ingredients Jump to Instructions ↓

  1. 1 cup oreo cookie crumbs

  2. 1 cup butter cookie crumbs

  3. 1/2 cup melted unsalted butter

  4. 3 pounds cream cheese, softened

  5. 2 cup sugar, in all

  6. 6 eggs

  7. 1 cup heavy cream

  8. 1/2 cup flour

  9. 1/2 teaspoon salt

  10. 1 teaspoon vanilla

  11. 1 cup melted milk chocolate

  12. 2 cups fresh raspberries

  13. Juice of one lemon

  14. 1/4 cup Grand Marnier

  15. Whipped cream in a pastry bag with star tip

  16. Fresh mint sprigs

  17. Chocolate curls

  18. Powdered sugar in shaker

  19. Cocoa powder in shaker

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Combine the crumbs and the butter together. Mix well and press into a 10-inch springform pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the sugar and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt and vanilla and blend until smooth. In a steady stream, pour in the melted chocolate. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting. For the sauce: In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours. Place a piece of the cake on the plate. Spoon the raspberries over the top. Garnish with whipped cream, chocolate curls, mint sprigs, powdered sugar, and cocoa powder.

  2. Yield : 12 servings


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