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Recipe for family meals :

Raspberry Swirl Cheesecake
 

This recipe comes from all_dessert_recipes@egroups.com  which is one of the recipe groups at www.egroups.com. It was submitted by Trish whose address is trish_mc@yahoo.com.

Ingredients

Raspberry Sauce:
1 package (10 oz.) frozen raspberries, thawed and drained (reserve juice)
1/4 cup sugar
2 tablespoons cornstarch

Cheesecake:
1 cup all-purpose flour
1/4 cup sugar
1/3 butter or margarine, softened
1 egg yolk
1 cup semisweet chocolate chips
3 tablespoons whipping cream
5 packages (8 oz. each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup whipping cream
5 eggs
2 egg yolks
1/3 cup semisweet chocolate, finely chopped

Method

Raspberry Sauce:
Add enough water to reserved juice to measure 1 1/4 cups. Mix sugar and cornstarch in
saucepan, stir in juice and raspberries. Heat to boiling over medium heat, stirring frequently. Boil and stir 1 minute. Strain. Cool completely in refrigerator.

Cheesecake:
Move oven rack to lowest position of oven. Heat oven to 400º.

Lightly grease a springform pan, 9 x 3 inches.

Mix 1 cup flour, 1/4 cup sugar, margarine or butter, and 1 egg yolk. Work with hands until
blended. If dough is crumbly, sprinkle with 2 to 3 teaspoons water. Press 1/2 mixture evenly on bottom of pan. Place pan on cookie sheet. Bake until golden, 8 to 10 minutes. Cool.

Assemble bottom and side of pan, secure side. Press remaining mixture 2 1/2 inches up side of pan. Cut an 11-inch circle of heavy duty aluminum foil. Place pan on foil circle, press foil up side to prevent dripping in oven during baking.

Heat 1 cup chocolate chips and 3 tablespoons whipping cream until chips are melted; cool
slightly. Spread over bottom and up side of crust.

Increase oven temperature to 475º.

Beat cream cheese, 1 3/4 cup sugar, 3 tablespoons flour, the salt, 1/4 cup whipping cream and 2 eggs in large bowl until smooth. Continue beating, adding remaining eggs and the egg yolks, 1 at a time, until blended. Stir in finely chopped semi-sweet chocolate.

Pour 1/2 of the batter carefully into crust. Reserve 1/2 cup Raspberry Sauce; spread 1/2 of
the remaining Raspberry Sauce by spoonfuls onto batter. Swirl through the batter with metal spatula; repeat. Bake cheesecake 20 minutes at 475º.

After 20 minutes, reduce oven temperature to 300º. Bake cheesecake 1 hour (if cheesecake browns too quickly, cover with aluminum foil during last 15 minutes of baking).

Turn off oven, leave cheesecake in oven 15 minutes. After 15 minutes are up, remove
cheesecake from oven. Spread reserved Raspberry Sauce over top of cheesecake, cool slightly.

Refrigerate at least 12 hours, but no longer than 24 hours. Run metal spatula along side of
cheesecake to loosen before and after refrigerating. Remove side of springform pan.

Serves 16

Source: Betty Crocker's "The Weekend Chef" 1988.

Trish

 
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