- Chocolate Crust: 20 chocolate sandwich cookie, filling removed, crushed
- 1/4 cup sugar
- 5 Tbsp butter, melted
- For the filling:
- 2 1/2 lbs. cream cheese, softened
- 1/4 cup sugar
- 3 Tbsp flour
- 1 1/2 tsp orange zest
- 1 1/2 tsp lemon zest
- 1/2 tsp. vanilla
- 5 whole eggs, plus 2 yolks
- 1/4 cup heavy cream
- For the raspberry sauce:
- 1 pint fresh raspberries
- 1/4 cup white sugar
- 2 Tbsp orange juice
- 2 Tbsp corn starch
- I cup cold water
- For garnish: 2 pints fresh raspberries
For the Crust:
Preheat oven to 350 degrees. Mix crushed cookies and sugar. Add melted butter and stir until combined. Press the mixture into the bottom of the Tender Heart mold. There will be more crumbs, so you can make additional smaller cakes in the straight muffin tray, or mini round molds. Bake for about 10 minutes. Cool completely. Turn oven to 500 degrees.
For the filling:
Beat cream cheese, sugar, flour, zests, and vanilla in a large bowl on medium with a hand mixer until smooth. Add eggs and yolks, one at a time, beating after each addition until smooth; stir in cream.
Pur filling into pan and bake until top begins to brown, about 15 minutes. Reduce heat to 220 degrees. and bake until just set, about 1 hour.
Transfer to a rack and let cool completely. Add the raspberry sauce and top with whole raspberries.
For the raspberry sauce:
Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Bring to a boil.
simmer for about 5 minutes, stirring constantly until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve or use a Silform round mold.