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Home Flat Breads With Unbleached All Purpose Flour

Chocolate Raspberry Cheesecake Recipe

Ingredients

How to make it

  • Heat over to 350 f. Wrap outside of a 9 in springform pan with heavy duty foil.
  • Combine crushed cookies and melted butter in a small bowl, press into bottom of pan and bake 8 to 10 mins until slightly darker in color. Cool slightly and gently spread preserves over crust.
  • Puree thawed raspberrries in food processor or blender until smooh. Strain though med strainer, pressing with spatula to remove seeds. Reserve 1/2 c puree, save the rest for another use..
  • Beat cream cheese and 1/2 c butter at med-low speed until smooth. Beat in sugar and flour just until blended. Beat in sour cream, reserved rasberry puree and lemon juice. Beat in eggs one at a time. Pour over crust.
  • Place springform pan in large shallow pan. Add enough hot tap water to come halfway up the sides of pan. Bake 40 to 45 or until edge are puffed and top is dry to the touch. Center should move slightly when pan is tapped but should not ripple as if liquid. Remove cake from water bath; remove foil. Completely cook on wire rack. Refrigerate overnight.
  • Place chocolate, corn syrup, and 1 tbs butter in medium bowl. Bring whipping cream to a boil in smal saucepan. Pour over chocoalte mixture; stir until melted and smooth. Let stand, stirring occasionally, unti lchoclate is cool but still pourable. Pour over cheese cake; refrigerate until set.
  • Garinsh with raspberries. Store in frig.

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The Cook

fireraven Genesee, PA

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