Preparation: 20 minutes
Cooking time: 60 minutes
Rest: 4 hours
- 1 cup of crumbled Graham cookies
- 1/3 cup of ground pecans
- ¼ cup of melted butter
Butter and put parchment paper at the bottom and on the sides of a 9-in cake mold. In a bowl, mix the Graham cookies, pecans and butter. Press the mix at the bottom of the mold only. Bake in the oven at 350°F for 10 minutes, put the mold on a grate and let cool down.
Cheese and chocolate garnish
- ½ cup of packed brown sugar
- 2 packs of 250g cream cheese
- 3 eggs
- 1 teaspoon of vanilla
- ¾ cup of melted Laura Secord 70% cocoa mini chocolate chips
- ¼ cup of 35% cooking cream
Preheat oven at 325°F.
With an electric mixer, in a bowl, beat the cream cheese and brown sugar for 5 minutes. Add the eggs one by one, while still beating everything, and then add vanilla. Add 1 cup of this cheese mix to the melted chocolate and beat everything until smooth*. Add this mix to the remaining cheese preparation and mix thoroughly. Add cream while beating the mix.
Pour the cheese filling in the cooled down crust. Put the mold in an oven-friendly shallow plate. Pour water to cover one inch of the side of the mold. Bake in the oven for 1 hour. Put the mold on a grate. Cover and refrigerate for 4 hours in order for the pie to firm up.
* This step is important ? do not inverse the steps or you'll get lumps.
- 1 ½ cup of raspberries
- ¼ cup of sugar
Use the mixer to mix the raspberries and sugar. Reduce to purée and sift.
1/3 cup of roasted pecans cut in half.
When it's time to serve, spread the 1/3 cup of roasted pecans on the cake and add the raspberry coulis.