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Recipe for :

Chocolate Raspberry Hazelnut Cheesecake
 

This recipe comes from Mary Ellen who runs a delightful recipe website called That's My Home. Take a look at the website - it has an unusual approach for a recipe site which is refreshing. Curious as to how it came about I asked Mary Ellen to tell me a little bit more. This was her reply:

"I'm in Farmington Hills, Michigan, USA. I cooked professionally for over 20 years. I have always loved to cook as long as I can remember. That's My Home is a collection of recipes that I have collected for many years. I started taking some web design classes and well the rest is (a very new) history. I am a realtor now and was going to do web pages for realtors. I have had so much fun with my cooking site that I've never done a single realtor page, including my own. That's how the site got its name. Recipes on Main was originally intended to be a content area for the realtors. Some plan I had!"

Ingredients

Crust:
3/4 C. hazelnuts roasted
1 9 oz. package chocolate wafer cookies
1/4 C. sugar
1/2 C. melted butter

Filling:
1 1/2 C. hazelnuts
24 oz. cream cheese
1 C. sugar
12 oz. sour cream
3 eggs
1 T. unsweetened cocoa powder
1 t. vanilla
10 oz. semi-sweet chocolate melted

Raspberry Glaze:
2 12 oz. packages frozen raspberries
1/2 C. sugar
3 T. cornstarch

Method

Crust:
Chop hazelnuts coarsely in the food processor. Add cookie wafers and process until fine crumbs form. Add sugar and melted butter and process until it is mixed together. Press cookie crumb mix on bottom and sides of a 9 inch springform pan. Bake at 350ºF for 10 minutes. Cool.

Filling:
Grind the hazelnuts in the food processor. Set aside. Melt semi-sweet chocolate. Blend cream cheese and sugar until mixed well and fluffy. Add sour cream, eggs, cocoa powder and vanilla. Add melted chocolate and hazelnuts. Pour into crust.

Bake for 1 hour at 350ºF or until cheesecake is set. Cool and top with raspberry glaze. Chill.

Top with Raspberry Glaze.

Glaze:
Add raspberries and sugar to a saucepan. Bring to a boil. Stir in cornstarch mixed with a little water and stir until thicken. Cool and pour on top of cheesecake.

Serves 12

 
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