*  Exported from  MasterCook  *

                     Raspberry-Chocolate Cheesecake

Recipe By     : Robert Hall <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheesecakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/8  c             Graham cracker crumbs
    1/8  c             Sugar
  2      lb            Cream cheese -- softened
  2 1/2  c             Sugar
  4                    Eggs
  1 1/2  lb            Semi-sweet chocolate (I use chocolate chip
 20      dr            Raspberry candy concentrate (available in
                       -specialty stores)
  9      in            Spring-form pan


Pre-heat the oven to 375 degrees F.

For the crust:

Lightly spray the spring-form pan with a non-stick spray such as PAM.
Mix graham crackers and sugar in a bowl and dust the pan.

For the filling:

Soften the cream cheese by microwaving in a bowl approximately
30 seconds for every half-pound (2 - 2 1/2 minutes).  Add two eggs
and mix with an electric mixer until well incorporated.  Slowly add
the sugar; about 1/2 cup at a time until incorporated.  Add the
remaining two eggs and mix until there are no more lumps and the
batter is smooth (about three minutes).

In a separate container melt the chocolate.  This could be done in
the microwave.  I prefer to melt it over the stove.  The later method
requires a little more attention to the chocolate.  Do not scortch
the bottom.  Not only will the chocolate taste bitter but it's not
fun trying to clean.

Add melted chocolate to the batter.  Mix on high.  While mixing, add
the candy concentrate with an eye-dropper.  Experiment with this
step.  The more concentrate you add, the stronger the flavor.   You
don't want too much, though.  I have made cheesecake that tasted like
cough syrup.  So, don't over-do-it.

Pour the mixture in the spring-form pan and bake until the center is
set (The top of the cheesecake will be glossy while baking.  When the
luster of the center begins to dull, it is ready.)  The cheesecake
may still be "jiggly" (like jell-o).  That's okay.  It will set in
the refrigerator.

Allow the cheesecake to cool enough to handle the pan without
oven-mits and place in the refrigerator at least 4 hours.

This is a dish best prepared a day or two in advance.





                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.