9) 1 cup frozen huckleberries with juice (if fresh, heat in double boiler for a few minutes to split
For the chocolate truffle glaze
1) 6 oz dark chocolate, ½ cup heavy cream
2) 3 Tbs. light corn syrup, Pinch of salt
3) 2 Tbs. Chambord (or 1 tsp. Raspberry extract)
4) 1 tsp. vanilla
Instructions
Butter a 9 inch spring form pan. Mix crushed cookies with melted butter and press into bottom of pan. Bake at 350 degrees for 15 minutes. Remove to wire rack to cool.
With micro plane grater, grate a few tablespoons of each white and dark chocolate. Reserve for garnish.
Lower oven temperature to 325 degrees. Place muffin tin filled with water on the bottom rack of oven
Gently melt white chocolate in double boiler with cream. Turn off heat when melted, but keep over hot water.
Using a high-speed mixer beat cream cheese just until creamy. Stir cornstarch into sugar and then add both to cream cheese. Add eggs one at a time and beat, then add almond extract, vanilla and salt, beating and scraping down sides. With mixer on medium speed, slowly pour in melted white chocolate.
Beat on medium just until mixed and creamy. Fold in huckleberries by hand, leaving swirls. Pour into cooled chocolate crust.
Bake for 65 minutes without opening oven door. Turn oven off and crack door open leave for 30 minutes more before removing to wire rack to cool. Run a thin-bladed knife around the edge of the cheesecake to loosen it from the side of the pan. Place covered in fridge overnight to cool (or at least a few hours).
When cheesecake has cooled, remove the side of the spring form pan. Set wire rack over a flat baking sheet, and cheesecake on the wire rack.
Put dark chocolate pieces in a bowl. Heat cream, corn syrup and salt in a small saucepan (or double boiler). Heat mixture until it starts to boil, stirring constantly. Pour hot cream mixture over chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in Chambord and vanilla. Pour warm truffle glaze over cheesecake, coating top and sides completely. Keep the cheesecake chilled until ready to slice and serve.
To serve- Cut cheesecake with a sharp thin-bladed knife, dipping the blade in hot water and wiping it dry after each slice. Sprinkle each slice with white and dark chocolate shavings.
Originally Submitted
7/12/2010
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