INGREDIENTS

INSTRUCTIONS

Crust: Position rack in center of oven and preheat to 350 degrees. Butter 9
inch diameter springform pan with 2 3/4 inch high sides. Grind cookies in
processor. Add butter and sugar an blend until moist crumbs form. Press
onto bottom and 2 1/4 inches up sides of pan.
Filling: Using electric mixer, beat cream cheese in a larger bowl until
smooth. Add sugar, chocolate, and liqueur and beat until well blended. Add
eggs 1 at a time, beating each addition just until combined. Mix in cream.
Pour filling into crust lined pan. bake until filling is almost set but
center still moves slightly when pan is shaken (about 55 minutes). Transfer
to rack.
To Serve: Serve cheesecake with raspberry sauce and additional berries
separately.
From: Sanjiv Singh - Recipe from Emeril Lagasse, New Orleans chef. If you
use a bought pie crust, this recipe makes enough filling for two pies.
When Evelyn unveiled the dessert at a recent coop dinner, we quickly
understood why the main course had been a large salad. Chocolate Raspberry
Cheesecake with raspberry sauce. It doesn't get much better folks. I would
venture to say that this definitely makes the list of the best 10 desserts
I have ever had. There was a hush as we started to bite into the
cheesecake. A few moans, and then I couldn't bear the thought of not having
the recipe, any longer. Here it is, as it appears in the Jan. issue of Bon
Appetit. Enjoy!
Busted and entered for you by: Bill Webster
Posted to MM-Recipes Digest V4 #291 by Bill Webster <thelma@pipeline.com>
on Nov 08, 1997

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