Chocolate Glazed Raspberry Cheesecakes
2 cups frozen unsweetened raspberries, thawed - not drained
1/2 cup plus 1 tsp. sugar, divided
unsalted butter for greasing cans; room temperature
1/2 cup crushed chocolate wafers - about 10 wafers
2 tablespoons unsalted butter, melted
1 pkg. (8 oz.) cream cheese, room temperature
1 large egg
1 large egg yolk
1 tablespoon whipping cream
1/2 teaspoon vanilla extract
1/4 cup plus 2 tbs. whipping cream
5 ounces imported bittersweet chocolate, finely chopped
fresh raspberries for garnish
Prepare the raspberry reduction. Place a fine-mesh sieve over a small saucepan and press the raspberries and juices through it. Press down hard on the solids to extract as much liquid as possible. Scrape off the pulp clinging to the outside bottom of the sieve and add it to the pulp in saucepan. Stir in 1/4 cup sugar. Bring mixture to a boil over medium-high heat, stirring constantly, until sugar dissolves. Boil, stirring
occasionally, until mixture is reduced to 3 tablespoons, 18 to 20 minutes. Remove pan from heat and let raspberry reduction cool completely.
Place rack in center of oven and preheat to 325ºF.
Lightly grease insides of three 8-ounce cans (labels removed and cans washed) with butter. Place cans on a piece of parchment paper and trace around the circumference. Cut out 3 parchment rounds and line bottoms of the cans with them. Cut out three 11 x 2-inch strips of parchment and line the inside of each can with a strip; the strip should reach the top of the can. Place cans on a baking sheet for easier handling and set aside.
Prepare crust. Place crushed cookies and 1 teaspoon sugar in a small bowl and stir to mix. Add melted butter and toss with a fork until crumbs are evenly moistened. Spoon crumb mixture into prepared cans, dividing it evenly among them. Gently press down crumb mixture with fingertips. Bake in preheated oven 10 minutes.
Remove baking sheet from oven and transfer it to a wire rack. Let crusts cool while preparing cheesecake filling. Keep oven on.
Place cream cheese and remaining 1/4 cup sugar in medium mixing bowl and beat with handheld electric mixer on medium speed just until mixture is smooth and creamy, about 45 seconds.
Add egg and egg yolk, reduce mixer speed to low and beat just until they are blended into the cream cheese mixture, 15 to 20 seconds. Then beat in the cooled raspberry reduction, cream and vanilla just until blended, 15 to 20 seconds. Spoon batter into crusts, dividing it evenly among them. Return cheesecake to oven on baking sheet and bake until just set, 27 minutes.
Remove baking sheet from oven and transfer cheesecakes to wire rack. Let cool completely in cans. Then cover and refrigerate 6 hours or overnight.
Prepare ganache a half hour before serving.
To serve, run a sharp knife around insides of cans to loosen cheesecakes. Gently turn the cakes out, remove parchment and place them upright on a plate. Spoon ganache over cheesecakes and use spatula to smooth it over top and sides. Arrange fresh raspberries on top and refrigerate cheesecakes until ganache is just firm, about 20 minutes, then transfer to serving plates. Cheesecakes will keep, loosely covered with plastic wrap, in refrigerator for up to 4 days.
Rich ganache: Pour cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove pan from heat and add the chocolate, swirling to submerge chocolate in hot cream. Let mixture stand until chocolate softens, 1 minute. Stir with a whisk until chocolate is melted and mixture is smooth. Allow to cool to lukewarm, about 1 hour. Use immediately. Makes about 1/2 cup.