Raspberry mirror cheesecake
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Raspberry mirror cheesecake
  Cakes    Cheese    Cheesecakes  
Last updated 6/12/2012 1:19:54 AM. Recipe ID 51402. Report a problem with this recipe.
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      Title: Raspberry mirror cheesecake
 Categories: Cakes, Cheese, Cheesecakes
      Yield: 1 Cheesecake
 
  1 1/4 c  Chocolate wafer cookie crumb
    1/3 c  Butter, melted

MMMMM--------------------------FILLING-------------------------------
      8 oz Semisweet chocolate,
           -coarsely chopped
      2 c  Cream cheese, softened
           - 2x250 g pkgs
      1 c  Granulated sugar
      3    Eggs
      1 ts Vanilla

MMMMM---------------------------GLAZE--------------------------------
    300 g  Frozen raspberries, thawed
    1/2 c  Granulated sugar
  1 1/2 ts Gelatin
 
  1. Assemble 9-inch springform pan with base lip-side down. stir cookie
  crumbs with butter until moistened; with back of spoon, press evenly
  onto bottom of pan. Centre pan on foil squar; press foil up to cover
  side of pan. Bake in 325F 160C oven for 5 minutes. Set aside.
  
  2. filling: Meanwhile, in large bowl set over hot (not boiling)
  water, melt chocolate; set aside and let cook to room temperature. in
  separate bowl, beat cream cheese with sugar for 2 minutes or until
  smooth and light. Beat in eggs, 1 at a time, scraping down side of
  bowl often. Beat in vanilla.
  
  3. Stir half of the cream cheese mixture into cooled chocolate;
  scrape onto baked crust. Gently pour remaining cream cheese mixture
  evenly over top.
  
  4. Set pan in larger pan; pour in enough hot water to come 1 inch up
  sid eof pan. Bake in 325F 160C oven for 1 hour or just until no
  longer shiny and top does not jiggle. Turn oven off. Let cool in oven
  for 1 hour. Remove from oven and water; let cool to room temperature.
  Refrigerate uncovered, until chilled.
  
  5. Glaze: Meanwhile, press thawed raspberries through fine sieve to
  make 3/4 cup juice. In saucepan, bring juice and sugar to boil over
  medium-high heat; cook, stirring, for 30 seconds or until dissolved.
  Whisk 1/4 cup into gelatin in bowl; let stand for 1 minute. Stir in
  remaining raspberry mixture.
  
  6. Refrigerate glaze, stirring often, for about 1 hour or
  untilconsistency of liquid honey. Pour over chilled cake, gently
  spreading with back of spoon to evenly cover top. Refrigerate for 1
  hour or until glaze is set. Source: Canadian Living magazine {Jul 95]
  [Cooking Lesson] Contibuted 




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Recipe ID 51402 (Apr 03, 2005)

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