Raspberry: Raspberry Chocolate Swirl Cheesecake
Source of Recipe
www.idunno4recipes.com
List of Ingredients
24 ounces cream cheese
1 cup sugar, divided
1 1/2 teaspoons vanilla, divided
3 eggs
1/4 cup unsweetened cocoa
1 tablespoon oil
2/3 cup seedless raspberry preserves
3 tablespoons flour
Recipe
CHOCOLATE CRUST: Preheat oven to 350�F. Combine 1/4 cup vanilla wafer crumbs, 1/4 cup powdered sugar, 1/4 cup cocoa, and 1/4 cup butter. Press in bottom of 9 inch pan. Bake 8 to 10 minutes. RASPBERRY SAUCE: In small pan, combine 1/4 cup sugar, 2 tablespoons cornstarch, a (10 ounce) package frozen red raspberries. Heat to boiling, stirring constantly. Boil and stir 1 minute. Press through sieve to remove seeds.
CHEESECAKE: In large bowl, mix cream cheese, 3/4 cup sugar, 1 teaspoon vanilla. Add eggs. In small bowl, combine 1/4 cup cocoa and 1/4 cup sugar; add oil, 1/2 teaspoon vanilla, and 1 1/2 cups cream cheese mixture. Whisk raspberry preserves to soften. Add to flour and rest of cream cheese mixture in bowl. Put 1 layer of raspberry mixture in crust. Dollop chocolate mixture. Repeat and swirl with spatula. Bake 10 minutes. Don't open door. Reduce heat to 250�F. Bake 55 minutes or until done. Test with knife; if knife comes out clean, cheesecake is done. Serve with raspberry sauce.
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