| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Finely crushed graham crackers |
| 1/4 | c | Sifted powdered sugar |
| 1/3 | c | Butter; melted |
| 2 | c | Fresh or frozen loose-pack raspberries; thawed |
| 1/2 | ts | Granulated sugar |
| 3 | pk | (8 oz) cream-cheese; softened |
| 1 | cn | (14 oz) sweetened condensed milk |
| 4 | Eggs | |
| 1 | ts | Vanilla |
| 1 | c | Semisweet chocolate pieces; (6oz), melted and cooled |
INSTRUCTIONS
The following is a recipe I found out of Better Homes and Gardens...YUM... CRUST: combine crackers and powdered sugar; stir in butter. Press onto bottom and 2 inches up the sides of a 9-inch springform pan. Set aside. In a bowl, stir together 1c of the berries and the granulated sugar. Set aside. FILLING: Large bowl, beat cream cheese and cond. milk with an electric mixer until combined. Add eggs and vanilla; beat just until combined. Divide batter in half. Stir melted chocolate into half of batter and pour this into crust. Stir raspberry mixture into remaining batter and spoon this over the chocolate layer. Place on a shallow baking pan. Bake 350 oven for 50-60 minutes or till center appears almost set. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan and cool 30 minutes. Remove sides of pan and cool cake completely. Cover. Chill at least 4 hour. (overnight is better if possible.) Serve with the remaining raspberries. Makes 16 servings Posted to Bakery-Shoppe Digest V1 #495 by Abtaxel <Abtaxel@aol.com> on Jan 8, 1998
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