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1
Preheat oven to 375
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2
Melt 1/2 stick butter in a microwavable safe bowl for 30 seconds.
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3
Add next 4 ingredients together and mix.
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4
Place in 9 in.
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5
springform and bske for about 5-10 minutes.
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6
Remove from oven, set aside, and allow to cool.
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7
Add chocolate in a medium sized glass bowl.
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8
In small/medium, under low/medium heat, heat whipping cream with, 4 tbsp.
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9
butter, extract, cinnamon stick and nutmeg until small bubbles forms.
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10
Remove cinnamon stick and remove from heat.
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11
Add hot whipping cream to chocolate and mix with whisk or rubber spatula until creamy and all chocolate melted.
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12
Mix cornstarch and water together and add to small saucepan.
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13
Add raspberries, lemon zest, and stir.
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14
Add to medium heat and let simmer.
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15
Yummmm, smell the lemon zest.
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16
If you want, you can add cinnamon stick as well.
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17
Once raspberry sauce has thickened, strain.
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18
Best to add paper towel/cheese cloth on strainer
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19
Once thoroughly strained, set aside
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20
Cream together cream cheeses and sugars.
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21
Add eggs.
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22
One at a time
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23
Add chocolate sauce slowly
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24
Add 2 tbsp.
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25
of milk
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26
Add extracts, nutmeg, ground cinnamon and mix well together.
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27
Add half of cheesecake filling in springform pan.
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28
Add about 5 1 tbsp of raspberry sauce into filling.
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29
..add remaining cheesecake filling and finish off with the drops of raspberry sauce around cake.
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30
Take a tooth pick or lollipop stick and create your own swirl design
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31
Add foil paper under cheesecake pan and fold upwards.
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32
Add springform pan into a Big roasting/dutch pan filled with inch of simmering hot water and baked for 50-60 min or until set.
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33
Once set, turn off oven and leave oven door open for another 30-45 minutes.
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34
Remove cheesecake from oven and place on counter to cool
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35
Once cheesecake is cooled place in refrigerator or freezer about 3 to 4 hours or overnight.
