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Ingredientes
- 1 1/4 c. Chocolate wafer cookie crumb
- 1/3 c. Butter, melted
- 8 ounce Semisweet chocolate, coarsely minced
- 2 c. Cream cheese, softened 2x250 g pkgs
- 1 c. Granulated sugar
- 3 x Large eggs
- 1 tsp Vanilla
- 300 gm Frzn Blackberries, thawed
- 1/2 c. Granulated sugar
- 1 1/2 tsp Gelatin
Direcciones
- 1. Assemble 9-inch springform pan with base lip-side down. stir cookie crumbs with butter till moistened; with back of spoon, press proportionately onto bottom of pan. Centre pan on foil squar; press foil up to cover side of pan. Bake in 325F 160C oven for 5 min. Set aside.
- 2. filling: Meanwhile, in large bowl set over warm (not boiling) water, heat chocolate; set aside and let cook to room temperature. in separate bowl, beat cream cheese with sugar for 2 min or possibly till smooth and light. Beat in Large eggs, 1 at a time, scraping down side of bowl often. Beat in vanilla.
- 3. Stir half of the cream cheese mix into cooled chocolate; scrape onto baked crust. Gently pour remaining cream cheese mix proportionately over top.
- 4. Set pan in larger pan; pour in sufficient warm water to come 1 inch up sid eof pan. Bake in 325F 160C oven for 1 hour or possibly just till no longer shiny and top does not jiggle. Turn oven off. Let cold in oven for 1 hour. Remove from oven and water; let cold to room temperature. Chill uncovered, till chilled.
- 5. Glaze: Meanwhile, press thawed Blackberries through fine sieve to make 3/4 c. juice. In saucepan, bring juice and sugar to boil over medium-high heat; cook, stirring, for 30 seconds or possibly till dissolved. Whisk 1/4 c. into gelatin in bowl; let stand for 1 minute. Stir in remaining Blackberry mix.
- 6. Chill glaze, stirring often, for about 1 hour or possibly untilconsistency of liquid honey. Pour over chilled cake, gently spreading with back of spoon to proportionately cover top. Chill for 1 hour or possibly till glaze is set.
