Homely Food - Chocolate Raspberry Cheesecake, Hello mother and cysts of all, how are you all, come back this time to meet again with the current admin will share information that will be very beneficial to the cyst and the mother of all.
Still in the concept of recipes and drinks, this time we will discuss about the title of the link http://homely-food.blogspot.com/2015/01/chocolate-raspberry-cheesecake.html.
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Ingredients :
Still in the concept of recipes and drinks, this time we will discuss about the title of the link http://homely-food.blogspot.com/2015/01/chocolate-raspberry-cheesecake.html.
Cuisine and food is indeed not going to end if we explore especially with a variety of very diverse menu we can learn one by one. No wonder a lot of mother and cyst in time now certainly adept at cooking because more and more knowledge about food, beverages and recipes - recipes else.
Okay hopefully what the admin share this time there is order and do good for my friend and direct all readers, we see a complete review of Chocolate Raspberry Cheesecake
Ingredients :
1 1/2 cups Creme-filled Cookie Crumbs*
2 tablespoon Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 cups Sugar
3 each Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 cup Whipping Cream
* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly.
How To Preoare :
1. Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust.
2. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonful's of chocolate cream cheese batter over plain cream
cheese batter, do not swirl.
3. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
4. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill.
5. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.
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Source - Cheesecake Lovers Cookbook
