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Recipe for :

Raspberry Cheesecake

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirely said:

"Thought you bakers out there might like this. I haven't made it yet so have no critique for this. The recipe is from Chef Thaddeus Palmese, 201 Restaurant Bar & Grill, New Orleans".


24 oz. cream cheese
3/4 cup sugar
1/2 Tblsp. corn starch
3 eggs
2 egg yolks
1/4 cup Chambord or Cassis
1 tsp. lemon zest
1/2 cup raspberries
5 oz. semisweet chocolate
3 oz. butter

2 egg yolks
3 egg whites
1 cup heavy cream
3 Tblsp. sugar
1 tsp. vanilla extract

1 1/4 cup graham cracker crumbs
1/3 cup butter, melted


Method For Cheesecake:

  • In a large mixing bowl, combine sugar and corn starch. Mix to remove any lumps.
  • Add sour cream, cream cheese, lemon peel and cassis.
  • Whip the mixture with electric beater until smooth and creamy.
  • By hand whip in one egg at a time until all are incorporated. Do not over mix.
  • Stir in raspberries.
  • Pour mixture into spring form pan with crust on bottom.
  • Wrap pan with wet towel and place on cookie sheet.
  • Bake at 325º for 1 hour 15 minutes or until toothpick inserted in center comes out clean.
  • Chill cake completely in pan.

Method For Crust:

  • Combine 1/3 cup melted butter with graham cracker crumbs and mash evenly into bottom of pan.

Method For Chocolate Mousse:

  • In a double boiler melt chocolate.
  • Add butter and stir until melted and combined with chocolate.
  • Remove from heat and stir in egg yolks.
  • Whisk egg whites with sugar until soft peaks form. Set aside.
  • Whip cream with vanilla just until firm.
  • Gently fold results of steps 1, 2 & 3 together and pour cooled cakes.
  • Chill until set firm. Remove from pan, slice and serve.

Serves 6

Shirley Cline