RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6247
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| Recipe Name: |
Raspberry-White Chocolate Cheesecake - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
10.50
Hours |
Original Num Servings: |
10 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.28
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
9-inch Springform pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
24 Ounce(wt)s chocolate chips, white melted, divided
1.5 Cups jam, seedless raspberry melted, divided
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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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| Nutrition per Serving: |
| Calories: |
1117 |
Total Carbs: |
98.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
165.8 |
Fat: |
74.1 |
Protein: |
13.03 |
| Fiber: |
3.13 |
Sodium: |
410.37 |
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