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Raspberry-chocolate Cheesecake

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Choco4	1	Servings

INGREDIENTS

1/8	c	Graham cracker crumbs
1/8	c	Sugar
2	lb	Cream cheese, softened
2 1/2	c	Sugar
4		Eggs
1 1/2	lb	Semi-sweet chocolate, I use
		chocolate
		chip
20		Raspberry candy concentrate
		available in
		Specialty stores.), Specialty stores.
9		In spring-form pan

INSTRUCTIONS

Pre-heat the oven to 375 degrees.  For the crust: Lightly spray the
spring-form pan with a non-stick  spray such as PAM. Mix graham
crackers and sugar in a bowl and dust  the pan.  For the filling:
Soften the cream cheese by microwaving in a bowl  approx. 30 seconds
for every half-pound (2 - 2 1/2 minutes). Add two  eggs and mix with an
electric mixer until well incorporated. Slowly  add the sugar; about
1/2 cup at a time until incorporated. Add the  remaining two eggs and
mix until there are no more lumps and the  batter is smooth (about
three minutes).  In a seperate container melt the chocolate. This could
be done in the  microwave. I prefer to melt it over the stove. The
later method  requires a little more attention to the chocolate. Do not
scortch the  bottom. Not only will the chocolate taste bitter but it's
not fun  trying to clean.  Add melted chocolate to the batter. Mix on
high. While mixing, add the  candy concentrate with an eye-dropper.
Experiment with this step. The  more concentrate you add, the stronger
the flavor. You don't want too  much, though. I have made cheesecake
that tasted like cough syrup.  So, don't over-do-it.  Pour the mixture
in the spring-form pan and bake until the center is  set (The top of
the cheesecake will be glossy while baking. When the  luster of the
center begins to dull, it is ready.) The cheesecake may  still be
"jiggly" (like jell-o). That's o.k. It will set in the  refrigerator.
Allow the cheesecake to cool enough to handle the pan without
oven-mits and place in the refrigerator at least 4 hours.  This is a
dish best prepared a day or two in advance.  Recipe by: Robert Hall
<CULCHEF@AOL.COM>  Posted to CHILE-HEADS DIGEST V3 #, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 9766 Calories From Fat: 5073 Total Fat: 601.8g Cholesterol: 1741.9mg Sodium: 3301.2mg Potassium: 1538.4mg Carbohydrates: 1138.4g Fiber: 53.5g Sugar: 553.8g Protein: 117g