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Chocolate Cheesecake with Cranberry Jam Recipe

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What more attractive desert than a mix between a Cheesecake and chocolate, with a little cranberry touch. If you enjoy these three sweets individually, you mustn’t miss the combo.

And if you’re not a fan of this one you can try some other combination-  the raspberries cheesecake. All you need is the perfect baking tin, with removable walls– mine is from Ikea and i got it at a very good price.

So, this is how the magic happens:

 

Cheesecake base made of finely ground graham crackers and butter

Cheesecake base made of finely ground graham crackers and butter

smooth cream cheese for the cheesecake

Smooth cream cheese for the cheesecake

 

Cheesecake in the oven

Cheesecake in the oven

Cheesecake with cranberry jam

Cheesecake with cranberry jam

Cheesecake with cranberry jam

Cheesecake with cranberry jam

Cheesecake with cranberry jam

Cheesecake with cranberry jam

 

Cheesecake with cranberry jam and chocolate

Cheesecake with cranberry jam and chocolate

Cheesecake with cranberry jam and chocolate

Cheesecake with cranberry jam and chocolate

 

Cheesecake with cranberry jam and chocolate

Cheesecake with cranberry jam and chocolate

 

Cheesecake with cranberry jam and chocolate

Cheesecake with cranberry jam and chocolate

 

Chocolate Cheesecake with Cranberry Jam
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Ingredients
  1. 600 g cream cheese, room temperature
  2. 300 ml buttermilk or sour cream, room temperature
  3. 120 g sugar
  4. 2 whole eggs, room temperature
  5. half a vanilla pod or 1 teaspoon pure vanilla extract
  6. 200g finely ground graham crackers
  7. 80 g melted butter
  8. 6 tbsp cranberry jam
Chocolate sauce
  1. 80g chocolate
  2. 5 tbsp milk
Instructions
  1. Preheat the oven to 160 C degrees. Coat a 21-cm diameter springform pan (mine is from Ikea) with foil and set aside.
  2. In a bowl stir well together cracker crumbs and melted butter. Press crumb mix firmly onto bottom and walls of pan.
  3. In a large bowl, mix at medium speed, for 3 minutes, cream cheese, buttermilk/ sourcream and sugar until fluffy. Add eggs and sugar, mixing until combined (do not overmix). Pour the cream cheese filling over the crust.
  4. Bake for about 45-50 minutes at 160 C degrees until is set, but slightly wobbly in center (put the springform in another tray, because the butter can leak and burn in the oven).
  5. Spread the cranberry jam on top of the cheesecake
  6. In a little pan mix the chcolate and the milk, at low heat, until melted and spread the chocolate mix over the cranberry jam.
  7. Let the cheesecake cool in pan on a wire rack then refrigerate, uncovered, at least a couple of hours or overnight and only then unmold it.
The Artistic Soul http://theartisticsoul.com/

 

 

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