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Blackbottom Raspberry Cheesecake




Source of Recipe


Internet


List of Ingredients




1 box brownie mix
1/3 c. water
3 Tbsp. oil
6 eggs
1 c. chopped walnuts
1 pkg. frozen raspberries -- (10 oz) thawed, drained
3/4 c. seedless raspberry jam, divided
3 pkg. cream cheese at room temp. -- (250 gr./8oz)
1 c. sugar
1 tsp. vanilla
2 Tbsp. icing sugar


Recipe



Preheat oven to 350 deg. Grease 10 inch springform pan. Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in nuts, the pour into prepared pan.
Bake 25-30 min. Cool for 15 min.

In the mean time, combine drained raspberries and 1/2 c. of jam in a small bowl. In a large bowl, beat cream cheese until smooth, add sugar, vanilla and 3 eggs, beat until well mixed. Spoon raspberry mixture over brownie layer, slowly pour cheesecake batter over the jam layer. Bake for 55 min. or until center is slightly set. Remove and cool.

Refrigerate overnight.

Topping: Dust top of cake with icing sugar, use a sieve. Heat jam slightly until runny (micro) then drizzle over the top of the cake in a zig zag pattern. Poke a tiny hole in a plastic bag and put jam into it, then you can squeeze the jam out a pattern with more control.