Recipe of Chocolate Raspberry Cheesecake - Food Recipes

-- Extracted from Meal-Master (tm) v8.05 --

Title: Chocolate Raspberry Cheesecake
Categories : Cheesecakes, Chocolate
Serving size: 1 servings Crust: 1 1/2 c Graham wafer crumbs 1/4 c Granulated sugar 1/4 c Cocoa 1/2 c Crisco shortening; melted Filling: 24 oz Cream cheese; softened 3/4 c Granulated sugar 3 Eggs 1/4 c Granulated sugar 1/4 c Cocoa 1 tb Crisco shortening; melted 1 ts Vanilla 3/4 c Raspberry jam 1/4 c All-purpose flour Sauce: (optional) 1/4 c Granulated sugar 2 tb Cornstarch 10 oz Frozen raspberries = in light syrup; thawed 1. Preheat oven to 350F (180C). 2. Combine all ingredients, mix well. 3. Press mixture firmly into bottom and 1-inch up the side of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and chill. Filling: 1. Increase oven temperature to 425F ( 220C). 2. Beat cream cheese, 3/4 cup sugar and eggs on medium speed until creamy. 3. In a small bowl, beat 1/4 cup (50 mL) sugar, cocoa, melted shortening, vanilla and 1-1/2 cups cheese mixture until smooth. 4. Add jam and flour to remaining cheese mixture. Spread half of raspberry mixture in crust. Dollop half of chocolate mixture on top. Repeat with remaining two mixtures. Swirl gently with knife to marble. 5. Bake at 425F (220C) for 10 minutes, then reduce heat to 250F (120C) and bake 45 to 55 minutes, or just until set. 6. Remove from oven and run knife around edge to loosen from pan. Cool completely. Remove rim. Serve with Raspberry sauce. Sauce: Combine all ingredients in sauce pan. Heat, stirring constantly, until mixture come to a boil and thickens. Cool, press through a sieve to remove seeds. about 12 servings. Freezing: Excellent -----