Savor New Brunswick Haskap

Chocolate and Haskap Cheesecake

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Description

Rich, smooth, and intensely indulgent, this chocolate cheesecake marries the depth of cocoa with the fruity and slightly tangy flavor of haskaps. Its crunchy chocolate cookie crust contrasts perfectly with the creamy texture of the filling, while the haskap jam swirl adds an elegant and original touch.

A generous dessert, ideal for special occasions.

Icône IngrédientsBol de mélange, cuillère et camerises avec feuille, sur fond transparent.

Ingredients

The crust

  • 1-1/2 cups chocolate OREO cookie crumbs
  • 3 tbsp white sugar
  • 1/8 tsp ground cinnamon (optional)
  • 1/4 cup unsalted butter, melted

The cheese filling

  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp Instant Espresso coffee granules
  • 8 oz or 240 g semi-sweet chocolate, chopped
  • 3 packages (8 oz) cream cheese, at room temperature (I use Philadelphia)
  • 3 tbsp sifted cocoa powder
  • 1/4 tsp salt
  • 1 1/4 cups white sugar
  • 3 large eggs, at room temperature
  • 1 cup haskap jam
Icône préparation

Preparation

Bake the crust:

  1. Preheat the oven to 400°F.
  2. In a medium bowl, mix the cookie crumbs, sugar, and cinnamon (if using) until well combined.
  3. Drizzle with the melted butter and mix well so the crumbs are thoroughly coated with butter.
  4. Pour the mixture into a 9-inch springform pan and press evenly over the bottom and about 1 inch up the sides of the pan (to compress, use a cup or glass with straight sides).
  5. Bake for 10 minutes and place on a rack to cool.
  6. Reduce the oven temperature to 300°F.

 

Assemble the cheese filling and bake:

  1. Mix the sour cream, vanilla, and coffee granules in a small bowl. Set aside and stir occasionally until the coffee dissolves.
  2. Melt the chocolate in a double boiler over medium heat (or gently in the microwave one minute at a time). Stir until smooth. Let cool slightly.
  3. With a mixer, beat the cream cheese, cocoa powder, and salt until very smooth and fluffy.
  4. Add the sugar and continue beating until well combined and smooth. Fold the cooled chocolate into the mixture; beat until homogeneous.
  5. Add the sour cream and coffee mixture and mix until well combined.
  6. Add the eggs, one at a time, and beat just enough to mix. (Do not overbeat the filling once the eggs have been added or the cheesecake will puff up too much.)
  7. Pour the filling into the cooled crust, spread evenly, pour the jam in a circular pattern.
  8. Using a knife, draw lines to create your design in the cake batter. Finish by smoothing the top.
  9. Bake at 300°F until the center still jiggles a little when you move the pan, 60 to 70 minutes. The cake will be slightly puffed, with a few small cracks around the edge. The internal temperature should reach 150-160°F, no more or the texture will be grainy.
  10. Let cool to room temperature on a rack, then refrigerate until well chilled, at least a few hours or overnight for the best texture and flavor. (This cake freezes well: Place the unmolded cake in the freezer, uncovered, until the top is cold and firm, then wrap it in two layers of plastic and one layer of aluminum foil.)
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