Ingredients:
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Directions:
Combine graham crack crumbs and melted butter in a small bowl. Grease and flour a 9-inch springform pan and press mixture into bottom.
Preheat oven to 350 degrees.
Beat half of the cream cheese in a medium bowl until smooth. Add sugar and 8 ounces of the chocolate, mixing well. Add eggs, one at a time, beating well after each addition. Reserving 1/4 cup of filling, pour filling into pan.
To remaining filling, add 1/2 cup melted jam and Chambord. Add a couple of drops of food coloring to tint filling. Gently drop raspberry filling by tablespoonfuls on top of white filling in pan. Use a tip of the knife to gently swirl fillings together to create a marbled effect.
Bake 50 to 60 minutes or until set. Cool completely at room temperature; cover and refrigerate overnight. Remove sides of pan.
Beat remaining cream cheese in a medium bowl until smooth. Add remaining chocolate, softened butter and lemon juice and beat until smooth and fluffy. Reserving 1 1/2 cups for decorating; spread icing over top of cheesecake. Refrigerate cake until icing is firm, about 1 hour.
Melt remaining jam in a small saucepan. Cool slightly. Spread glaze over top of cake to within 1/4 inch of edge. Place reserved icing in a pastry bag fitted with a large star tip. Pipe a decorative border around top edge and base of cake if desired. Refrigerate until glaze is set, about 30 minutes.
Bring to room temperature before serving. |
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