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:

Chocolate Cheesecake with Cranberry Jam
2015-11-18 19:59:43

Ingredients
- 600 g cream cheese, room temperature
- 300 ml buttermilk or sour cream, room temperature
- 120 g sugar
- 2 whole eggs, room temperature
- half a vanilla pod or 1 teaspoon pure vanilla extract
- 200g finely ground graham crackers
- 80 g melted butter
- 6 tbsp cranberry jam
Chocolate sauce
- 80g chocolate
- 5 tbsp milk
Instructions
- Preheat the oven to 160 C degrees. Coat a 21-cm diameter springform pan (mine is from Ikea) with foil and set aside.
- In a bowl stir well together cracker crumbs and melted butter. Press crumb mix firmly onto bottom and walls of pan.
- 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.
- 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).
- Spread the cranberry jam on top of the cheesecake
- In a little pan mix the chcolate and the milk, at low heat, until melted and spread the chocolate mix over the cranberry jam.
- 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.
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