Cheesecake Factory Ruby Chocolate Raspberry Cheesecake

READY IN: 3hrsYIELD: 8 slices

INGREDIENTS

  • 12 cuppecan meal
  • 12 cupalmond meal
  • 12 cupwalnut meal
  • 1 12 cups finely crushed vanilla wafers
  • 2tablespoons melted butter
  • 1 12 lbscream cheese
  • 1cupsugar
  • 5eggs
  • 16ouncessour cream
  • 14 cupflour
  • 2teaspoonsalmond extract
  • 13 cup of melted ruby chocolate
  • 1cupraspberries
  • 18 cupsugar
  • 14 cupwater
  • 1teaspoonlemon juice
  • 14 teaspoonalmond extract
  • 1teaspooncornstarch
  • NUTRITION INFO

    Serving Size: 1 (253) g

    Servings Per Recipe:8

    Calories: 707.2

    Calories from Fat 504 g 71 %

    Total Fat 56 g 86 %

    Saturated Fat 28.4 g 142 %

    Cholesterol 248.7 mg 82 %

    Sodium 393.4 mg 16 %

    Total Carbohydrate42.5 g 14 %

    Dietary Fiber 3.1 g 12 %

    Sugars 34.3 g 137 %

    Protein 13.6 g 27 %

    DIRECTIONS

  • Note: For best results, bake 24 hours in advance.
  • Crust: Preheat oven to 325 degrees.
  • Combine all nut meals and vanilla wafer crumbs with melted butter.
  • Press into a 9 inch oiled springform pan. Cover as much of the inner pan as possible.
  • Bake crust at 350 degrees for 10 minutes. Set aside for 30 minutes.
  • Cheesecake Filling: In advance, leave cream cheese, sour cream and eggs outside fridge to make them room temperature.
  • With beater set to low speed, beat the cream cheese until light and fluffy.
  • Add the sugar in small amount and beat until combined.
  • Add each egg one at a time and beat after each egg until combined.
  • Add the flour, almond extract and melted ruby chocolate.
  • Add the sour cream last.
  • Pour filling into the cooled crust.
  • Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil. Make sure there are no leaks! Set in a large roasting pan lined with a dish towel. Bring 4 cups of water to a boil.
  • Set foil lined pan into the roasting pan. Add boiling water until it reaches halfway up the sides of the foil barrier.
  • Bake cheesecake at 325 degrees for 1 hour.
  • Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
  • Raspberry sauce: Add the raspberries, sugar, water, and lemon juice to a medium saucepan.
  • Cook over medium heat stirring often until the mixture comes to a boil.
  • In a small bowl mix together the cold water and cornstarch. Stir the mixture into the boiling raspberry sauce. Cook until the berries are melted down but still chunky.
  • Remove the pan from the heat and stir in the almond and salt.
  • Allow the sauce to cool. Pour onto the cooled cheesecake.
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