Difference between revisions of "Chocolate Raspberry Cheesecake"

From Recidemia
Jump to: navigation, search
m (1 revision)
m (Text replace - "Directions" to "Procedures")
 
(4 intermediate revisions by the same user not shown)
Line 17: Line 17:
 
* 1/4 c [[light whipping cream|whipping cream]]
 
* 1/4 c [[light whipping cream|whipping cream]]
  
== Directions ==
+
== Procedures ==
 
# Cookie crumbs should come from 18 [[cream]] Filled Cookies that have been finely crushed. This 6 ozs of [[chocolate chips]] should be melted and cooled slightly . Combine crumbs and [[margarine]]; press onto bottom of 9-inch springform pan.  
 
# Cookie crumbs should come from 18 [[cream]] Filled Cookies that have been finely crushed. This 6 ozs of [[chocolate chips]] should be melted and cooled slightly . Combine crumbs and [[margarine]]; press onto bottom of 9-inch springform pan.  
 
# Combine 24 ozs of [[cream cheese]] and [[Granulated sugar|Sugar]], mixing at medium speed on electric mixer until well blended. Add [[egg]]s, one at a time, beating well after each addition. Blend in [[sour cream]] and [[vanilla]]; pour over crust. Combine remaining 8 ozs [[cream cheese]] and melted [[chocolate]], mixing at medium speed on eletric mixer until well blended. Add Red [[raspberry preserves]]; mix well.  
 
# Combine 24 ozs of [[cream cheese]] and [[Granulated sugar|Sugar]], mixing at medium speed on electric mixer until well blended. Add [[egg]]s, one at a time, beating well after each addition. Blend in [[sour cream]] and [[vanilla]]; pour over crust. Combine remaining 8 ozs [[cream cheese]] and melted [[chocolate]], mixing at medium speed on eletric mixer until well blended. Add Red [[raspberry preserves]]; mix well.  
Line 29: Line 29:
 
[[Category:Light whipping cream Recipes]]
 
[[Category:Light whipping cream Recipes]]
 
[[Category:Mint Recipes]]
 
[[Category:Mint Recipes]]
[[Category:Moldovan Desserts]]
+
[[Category:Moldovan cuisine]]
[[Category:Moldovan Recipes]]
+
[[Category:Dessert Recipes]]
 +
[[Category:Moldovan cuisine]]
 
[[Category:Raspberry Recipes]]
 
[[Category:Raspberry Recipes]]
 
[[Category:Raspberry preserves and jam Recipes]]
 
[[Category:Raspberry preserves and jam Recipes]]
[[Category:Recipes that need photos]]
 

Latest revision as of 12:17, 15 July 2012


Description

Ingredients

Procedures

  1. Cookie crumbs should come from 18 cream Filled Cookies that have been finely crushed. This 6 ozs of chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
  2. Combine 24 ozs of cream cheese and Sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red raspberry preserves; mix well.
  3. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes.
  4. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill.
  5. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.