We have birthday traditions at our house that may not be your typical ones. You know my mom started it years ago. She probably thought, “Hey it’s your birthday, have it your way!” and that’s how it all started. Birthday’s don’t necessarily mean cake. I think I had a Raspberry Trifle as my birthday cake of choice for most of my life. My mom still to this day usually finds a day to fix MY favorite meal for me around my birthday. And if you’re wondering what that might entail it’s this- Swiss Steak with a mushroom gravy, baked potatoes, some lovely veggie of the day, and then a beautiful trifle for dessert! It is nostalgia I tell you! But on to my children’s birthday favorites. Emma wants cheesecake. every.single.year! There have been a few years that I didn’t make the cheesecake from scratch or we’ve been traveling and had to buy one at the Cheesecake Factory, and Emma never let’s me live it down. She wants, she demands this homemade version:) But I kind of like her. Actually I love her guts, and I’d do anything for her, so a glorious cheesecake was made and consumed the day before Thanksgiving this year:) And it was delicious, and just what the girl asked for.
I’ve used this same recipe for years. It’s from a Better Homes and Gardens cookbook that I’ve had forever! It’s perfect for us. You know I still haven’t mastered the perfect cheesecake. The center ALWAYS cracks, but that’s the beauty of the raspberries, or a chocolate ganache topping, or even a caramel coconut German Chocolate topping. Those things cover imperfections. And the imperfections do nothing to hurt the taste of this cheesecake. It’s still a stunner!
This would be a glorious cheesecake for Christmas, or New Years, or the next birthday. It is rich, and a little goes a long way, but that’s where the fresh raspberries come in for me. The fresh berries with nothing on them are the perfect compliment to the ultra chocolaty cake. A little freshness cuts the richness. It’s perfect! Enjoy my friends and Happy Friday!
- 1 3/4 cups finely crushed chocolate wafers (I use a whole package of regular Oreos)
- 1/3 cup butter, melted
- 5 ounces semisweet chocolate, chopped (I just use chocolate chips!)
- 3 8 ounce package cream cheese, softened
- 1 1/4 cups sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 4 eggs
- 1/4 cup milk
For crust, in a mixing bowl combine crushed wafers and butter. Press mixture evenly onto the bottom and 1-3/4 inches up the sides of an ungreased 9-inch springform pan. Chill while preparing filling.
In a microwave bowl place the chocolate chips and microwave 1 minute. Stir and then microwave at 30 second intervals until the chocolate is melted. Don't over melt or the chips will burn.
In a large mixing bowl beat cream cheese, sugar, flour, and vanilla with an electric mixer on medium speed until smooth. With mixer running, slowly add melted chocolate, beating on low speed until combined. Add eggs all at once. Beat on low speed just until combined. Stir in milk.
Pour filling into crust-lined pan. Place in a shallow baking pan in oven. Bake in a 350 degree F oven for 45 to 50 minutes or until the center appears nearly set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool for 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours. I like to make it the day ahead. When serving, cut with a hot clean knife. I usually run the knife under hot water in between slices. It makes perfect cuts! Makes 12 servings.