Tuesday, August 4, 2009

Chocolate−Raspberry Crusted Cheesecake

Chocolate−Raspberry Crusted Cheesecake

5 tablespoons melted butter
1 1/2 cups chocolate cookie crumbs
1/2 cup raspberry preserves
Basic Cheesecake Batter
1 1/2 pounds cream cheese
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/3 cup whipping cream
4 eggs
10 ounces melted, cooled chocolate
1/4 cup seedless raspberry jam or currant jam
2 packages fresh raspberries
Preheat the oven to 350 degrees F.
Combine the melted butter and cookie crumbs and press onto the bottom and sides of a 9−inch
springform pan. Bake 10 minutes, remove from the oven and let cool. Carefully spread the 1/2 cup
preserves over the bottom of the crust.
Prepare the basic cheesecake batter, blending in the melted, cooled chocolate with the last egg.
Before serving, melt the 1/4 cup seedless jam. Arrange the berries on top of the cake. Brush the melted
jam on top of the berries.
Makes 8 to 12 servings.

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