Berry Swirl Cheesecake

Yesterday I decided to experiment. About a year ago I had an amazing cheesecake at the Cheesecake Factory. It was seriously the best cheesecake I've ever tasted so I thought I'd try to recreate it. Here is the result of my attempt:


I wish I could give you all a taste, however...it's all gone. But I'll be nice & post the recipe in case any of you want to try it. It takes a bit of time but it's definitely worth it.

Layer 1: Flourless Chocolate Cake

3/4 cup semi-sweet chocolate chips
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions:
Preheat oven to 300° F. Spray a 10 inch round springform pan with canola oil or pam.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 25-30 minutes, or until it looks mostly done. (You don't want this part to be too dry so don't overcook it. However, it also needs to be done enough so it doesn't mix with the cheesecake.) Let cool for 10 minutes.

Layer 2: Cheesecake
(This is my go-to recipe for cheesecake...it always turns out great.)

2 pkgs 8-oz. cream cheese, softened
2 eggs
3/4 c sugar
2 tsp. vanilla
1 tsp. grated lemon peel

Directions:
Preheat ovent to 350° F. Beat cream cheese thoroughly. Add eggs, sugar, vanilla & lemon peel; beat until light & fluffy. Pour onto flourless chocolate cake.

Layer 3: Berry Swirl (I'd recommend getting this started while layer 1 is baking)

1 c frozen strawberries
1/2 c frozen blackberries
1 T lemon juice
2 T water
2 T brown sugar

Directions:
Bring all ingredients to a boil in medium size pan. (You could use any berry you want...this just happened to be what I had in my freezer.) Cook until soft. Mash with a fork or potato masher. Remove from heat and let cool. Pour onto cheesecake layer & swirl with a knife.

Bake until firm, about 35-45 minutes. Remove from oven. Cool & refrigerate. Serve with hot fudge.

Don't forget the hot fudge...it takes it from really good to heavenly. And if any of you try it be sure to let me know what you think.

Note: If you cut the cheesecake into 16 slices & top with 1 T of hot fudge, each slice is about 350 calories.