Tuesday, September 18, 2007

CHOCOLATE RASPBERRY CHEESECAKE

Crust:
9-oz package of chocolate wafer cookies- 3 T butter, melted (or just use a chocolate pie crust from the store)

Filling:
12 oz semi-sweet chocolate chips-
1 C heavy cream-
3/4 C raspberry jam-
2 8-oz packages cream cheese, softened-
1 C sugar-
4 eggs-
1 t vanilla

1. To make crust: Place cookies in a food processor and grind into powder. Mix with butter and press into the bottom and up sides of 9-ince sprinform pan. Refrigerate crust while making the filling.

2. To make the filling: Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave on high for 4 mins or until smooth, stirring every minute. Mix in the raspberry jam and stir until dissolved. Let mixture cool for 10 mins.

3. Combine cream cheese and sugar until smooth. Add the eggs, one at a time, mixing wella fter each egg. Add vanilla and chocolate-raspberyr mixture. blend well.

4. Pour mixture into springorm pan and bake at 325 for 1 1/2 hours or until cake is set.

5. Allow to cool in an open oven for an hour. Remove from oven and place on wire rack until completely cool. Refregerate for at least 6 hours before serving.

1 comment:

Beth said...

the more i eat it the more i fall in love with chocolate cheese cake. oh man you are makin me hungry Jen!