Raspberry Mirror Cheesecake Recipe

How to make it

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• Preparation
• 1. Assemble 9-inch spring form pan with base lip-side down. stir cookie crumbs with butter until moistened; with back of spoon, press evenly onto bottom of pan.
• Center pan on foil square; press foil up to cover side of pan.
• Bake in 325F 160C oven for 5 minutes. Set aside.
• 2. filling:
• Meanwhile, in large bowl set over hot (not boiling) water, melt chocolate; set aside and let cool to room temperature.
• in separate bowl, beat cream cheese with sugar for 2 minutes or until smooth and light.
• Beat in eggs, 1 at a time, scraping down side of bowl often.
• Beat in vanilla.
• 3. Stir half of the cream cheese mixture into cooled chocolate; scrape onto baked crust.
• Gently pour remaining cream cheese mixture evenly over top.
• 4. Set pan in larger pan; pour in enough hot water to come 1 inch up side of pan.
• Bake in 325F 160C oven for 1 hour or just until no longer shiny and top does not jiggle.
• Turn oven off. Let cool in oven for 1 hour.
• Remove from oven and water;
• let cool to room temperature. Refrigerate uncovered, until chilled.
• 5. Glaze:
• Meanwhile, press thawed raspberries through fine sieve to make 3/4 cup juice.
• In saucepan, bring juice and sugar to boil over medium-high heat; cook, stirring, for 30 seconds or until dissolved.
• Whisk 1/4 cup into gelatin in bowl; let stand for 1 minute.
• Stir in remaining raspberry mixture.
• 6. Refrigerate glaze, stirring often, for about 1 hour or until consistency of liquid honey.
• Pour over chilled cake, gently spreading with back of spoon to evenly cover top.
• Refrigerate for 1 hour or until glaze is set.
• Source: Canadian Living magazine {Jul 95] [Cooking Lesson] Contibuted by: Taunya St. Pierre, Perth, Ontario, Canada [-=PAM=-] PA_Meadows@msn.com From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini