Crust:
1 1/2 c Chocolate wafer crumbs
1/3 c Finely chopped almonds
3 tb Granulated sugar
1/4 c Golden crisco shortening;
-melted
Filling:
1 1/2 lb Cream cheese; softened
1 c Granulated sugar
3 Eggs
1/2 c Raspberry flavoured
-chocolate chips
2 tb Golden crisco shortening
Glaze:
1/2 c Raspberry flavoured
-chocolate chips
1 tb Golden crisco shortening
Equipment: Electric mixer. 10-inch (25 cm) springform
pan. Small saucepan Crust: 1. Combine all ingredients.
Mix well. Press firmly on bottom and 1-inch up sides of
10-inch springform pan. Chill while preparing filling.
Filling: 2. Preheat oven to 300F (150C).
3. Beat cream cheese in large mixer bowl at high speed of
electric mixer until smooth. Gradually add sugar beating
until combined.
4. Add eggs, one at a time, beating until smooth and
creamy.
5. Divide mixture evenly into 2 bowls.
6. Melt raspberry flavoured chocolate chips and shortening
together on low heat, stirring until smooth. Stir into one
bowl of cheese mixture.
7. Spread plain cheese mixture over prepared crust. Gently
spoon chocolate mixture over top. Swirl mixtures together
by pulling knife through in wide curves, being careful not
to touch crust.
8. Bake at 300F (150C) for one hour. Turn off oven and
leave cheesecake inside for 1 hour longer. Remove from
oven, cool on wire rack, then chill overnight.
Glaze: 9. Melt raspberry chocolate chips and shortening
together on low heat stirring until smooth. Spread over
chilled cheesecake. Chill to set glaze.
Makes: About 12 servings. Freezing: Excellent;
Helpful Hints: A springform pan is a wise investment.
The side rim is removable for easy glazing and serving.
Scrape bowl often with rubber spatula to ensure a creamy,
smooth mixture. Have cream cheese and eggs at room
temperature. Melt chocolate in double boiler, in the
microwave, or over low heat, stirring often until smooth.
Cheesecake is an ideal dessert for entertaining as it
can be prepared several days in advance. The texture and
flavour actually improve with standing.
