LadyHawk108
03-13-2001, 05:52 PM
Chocolate Raspberry Ripple Cheesecake
Crust:
1 1/2 c. vanilla wafer crumbs
2 T. butter, melted
(you may need to use alittle more crumbs and butter)
Filling:
1 1/2 ozs. semisweet chocolate, coarsely chopped
1 pkg. (10 oz) frozen raspberries in light syrup, thawed
2 - 8 oz. pkgs. cream cheese, at room temp
3/4 c. sugar
1 tsp. vanilla extract
pinch salt
2 large eggs
1 1/2 c. sour cream
Crust:
Preheat oven to 350 degrees. Butter bottom and side of 8" springform pan. Tightly cover outside of pan with heavy-duty foil. Place cookie crumbs in a small bowl. Gradually work in butter until crumbs are evenly moistened. Pat evenly over bottom and two thirds up side of buttered pan. Bake 10 minutes. Cool on wire rack. Keep oven on.
Filling:
Melt chocolate in microwave. Do 10 seconds at a time and stir well each time. Puree raspberries in food processor or blender, strain through fine sieve. Measure 1/4 cup rasperry puree.
Beat cream cheese in bowl at medium-high speed until light and fluffy. Gradually beat in sugar until mixture is smooth. At medium speed, beat in vanilla and salt. Add eggs one at a time, beating just until blended after each addition. Beat in sour cream just until blended.
Measure 1 c. filling into small bowl. Add chocolate and stir with rubber spatula. Spoon half the remaining plain filling (about 1 3/4 cups) evenly over crust in pan. Spoon half the chocolate filling in 3 pools over vanilla filling in pan. Drizzle with 2 T. raspberry puree. Pouring at edge of pan, add remaining plain filling. Spoon remaining chocolate filling in 3 pools over the top, then drizzle with remaining raspberrry puree. Swirl table knife through fillings and puree 3 or 4 times to marbleize. Place pan in a larger baking pan. Place pan on oven rack. Pour hot water into larger pan to 1 inch up side of springform pan. Bake 1 hour until center is just set. Turn oven off and let cheesecake stand in water bath 1 hour. Remove from water bath. Cool completley on wire rack. Remove foil from pan. Cover and refrigerate at least 4 hours or overnight. Remove side of pan just before serving.
http://cwm.ragesofsanity.com/s/msroom/m-wak.gif
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http://warlady1.com/pics/ladyhawk60x60.jpg
Crust:
1 1/2 c. vanilla wafer crumbs
2 T. butter, melted
(you may need to use alittle more crumbs and butter)
Filling:
1 1/2 ozs. semisweet chocolate, coarsely chopped
1 pkg. (10 oz) frozen raspberries in light syrup, thawed
2 - 8 oz. pkgs. cream cheese, at room temp
3/4 c. sugar
1 tsp. vanilla extract
pinch salt
2 large eggs
1 1/2 c. sour cream
Crust:
Preheat oven to 350 degrees. Butter bottom and side of 8" springform pan. Tightly cover outside of pan with heavy-duty foil. Place cookie crumbs in a small bowl. Gradually work in butter until crumbs are evenly moistened. Pat evenly over bottom and two thirds up side of buttered pan. Bake 10 minutes. Cool on wire rack. Keep oven on.
Filling:
Melt chocolate in microwave. Do 10 seconds at a time and stir well each time. Puree raspberries in food processor or blender, strain through fine sieve. Measure 1/4 cup rasperry puree.
Beat cream cheese in bowl at medium-high speed until light and fluffy. Gradually beat in sugar until mixture is smooth. At medium speed, beat in vanilla and salt. Add eggs one at a time, beating just until blended after each addition. Beat in sour cream just until blended.
Measure 1 c. filling into small bowl. Add chocolate and stir with rubber spatula. Spoon half the remaining plain filling (about 1 3/4 cups) evenly over crust in pan. Spoon half the chocolate filling in 3 pools over vanilla filling in pan. Drizzle with 2 T. raspberry puree. Pouring at edge of pan, add remaining plain filling. Spoon remaining chocolate filling in 3 pools over the top, then drizzle with remaining raspberrry puree. Swirl table knife through fillings and puree 3 or 4 times to marbleize. Place pan in a larger baking pan. Place pan on oven rack. Pour hot water into larger pan to 1 inch up side of springform pan. Bake 1 hour until center is just set. Turn oven off and let cheesecake stand in water bath 1 hour. Remove from water bath. Cool completley on wire rack. Remove foil from pan. Cover and refrigerate at least 4 hours or overnight. Remove side of pan just before serving.
http://cwm.ragesofsanity.com/s/msroom/m-wak.gif
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http://warlady1.com/pics/ladyhawk60x60.jpg