Since we're talking cheesecake.. This chocolate and raspberry concoction is one of my most asked for cheesecakes. It is simply delicious. The recipe calls for packaged chocolate crumbs, I have recently noticed that I cannot find Oreo brand pre crushed crumbs. It's too bad, it makes life so much easier.
Double Raspberry Cheesecake
Serves 12
2 cups packaged chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2 1/2 cups fresh or lightly sweetened, frozen red raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 8-ounce packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 egg whites
1 cup whipping cream
1 cup fresh or lightly sweetened frozen red raspberries, thawed
2 tablespoons raspberry liqueur or orange juice
1. For crust, combine wafer crumbs, butter and 3 tbs sugar. Press onto the bottom and 1 inch up the sides of an ungreased springform pan. Chill while preparing filling.
2. For raspberry sauce, in a blender combine the 2 1/2 cups raspberries until smooth. Press through a sieve to remove seeds. Add water to sieved raspberries if necessary to equal 1 cup. combine 2/3 cup sugar and cornstarch in a small saucepan; stir in sieved raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Stir in lemon juice. Remove 3/4 cup sauce; cool slightly without stirring. Cover remaining sauce and chill until serving time.
3. For filling, in a large bowl combine cream cheese, 1/2 cup sugar, flour and vanilla. Beat with an electric mixer until fluffy. Add egg whites, beating on low speed just until combined. Stir in cream.
4. Pour half the mixture into a crust-lined pan. Drizzle the 3/4 cup raspberry sauce over cheese mixture in pan. Carefully spoon remaining cheese mixture, covering sauce. Bake in a 375 degree oven for 35-40 minutes or until center appears nearly set when shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pain and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill overnight.
6. To serve, top cheesecake with 1 cup raspberries. Stir liqueur or juice into remaining raspberry sauce and spoon over berries.
Serves 12
2 cups packaged chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2 1/2 cups fresh or lightly sweetened, frozen red raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 8-ounce packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 egg whites
1 cup whipping cream
1 cup fresh or lightly sweetened frozen red raspberries, thawed
2 tablespoons raspberry liqueur or orange juice
1. For crust, combine wafer crumbs, butter and 3 tbs sugar. Press onto the bottom and 1 inch up the sides of an ungreased springform pan. Chill while preparing filling.
2. For raspberry sauce, in a blender combine the 2 1/2 cups raspberries until smooth. Press through a sieve to remove seeds. Add water to sieved raspberries if necessary to equal 1 cup. combine 2/3 cup sugar and cornstarch in a small saucepan; stir in sieved raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Stir in lemon juice. Remove 3/4 cup sauce; cool slightly without stirring. Cover remaining sauce and chill until serving time.
3. For filling, in a large bowl combine cream cheese, 1/2 cup sugar, flour and vanilla. Beat with an electric mixer until fluffy. Add egg whites, beating on low speed just until combined. Stir in cream.
4. Pour half the mixture into a crust-lined pan. Drizzle the 3/4 cup raspberry sauce over cheese mixture in pan. Carefully spoon remaining cheese mixture, covering sauce. Bake in a 375 degree oven for 35-40 minutes or until center appears nearly set when shaken.
5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pain and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill overnight.
6. To serve, top cheesecake with 1 cup raspberries. Stir liqueur or juice into remaining raspberry sauce and spoon over berries.
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