Using Gourmet’s New York cheesecake recipe as a base, I added raspberry preserves and chocolate chips, and smashed up some Oreos with butter for a crust. The flavor balance between sweet, tangy, and creamy was exactly as I had hoped it would be, and I’m sure if I had actually followed all the directions it would have been perfect. Being impatient, I didn’t let it cool completely and then didn’t chill it long enough, so the center of the cake never set. Next time I make cheesecake, I’ll start the day before I plan on eating it, just to be safe. But honestly, this was good enough that I didn’t mind eating it with a spoon.
- Combine crust ingredients in a food processor. Press into buttered springform pan. Freeze.
- Beat cream cheese, sugar, flour, and zest until smooth. Add eggs and yolks one by one, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Stir in chocolate chips, then fold in raspberry preserves.
- Put the springform pan on a baking sheet and pour the filling in. Bake at 550ºF for 12 minutes or until cake puffs up. Turn oven down to 200ºF and bake 1 more hour, or until cake is mostly firm. Center will be slightly wobbly.
- Run a knife around the top edge of the cake to loosen. Cool completely in the pan on a rack, then refrigerate at least 6 hours.