Name: Raspberry Mirror Cheesecake
Ingredients: 1 1/4 c Chocolate wafer cookie crumb; 1/3 c Butter, melted; 8 oz Semisweet chocolate, coarsely chopped; 2 c Cream cheese, softened 2x250 g pkgs; 1 c Granulated sugar; 3 Eggs; 1 ts Vanilla; 300 g Frozen raspberries, thawed; 1/2 c Granulated sugar; 1 1/2 ts Gelatin

Today singleness is cherished by many because it brings maximum freedom for self-realization. You pull your own strings. No one cramps your style. But Paul cherished his singleness because it put him utterly at the disposal of the Lord Jesus… The contemporary mood promotes singleness (but not chastity) because it frees from slavery. Paul promotes singleness (and chastity) because it frees for slavery – namely slavery to Christ.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Canadian	Cakes, Cheese	1	Cheesecake

INGREDIENTS

1 1/4	c	Chocolate wafer cookie crumb
1/3	c	Butter, melted
8	oz	Semisweet chocolate, coarsely chopped
2	c	Cream cheese, softened 2×250 g pkgs
1	c	Granulated sugar
3		Eggs
1	ts	Vanilla
300	g	Frozen raspberries, thawed
1/2	c	Granulated sugar
1 1/2	ts	Gelatin

INSTRUCTIONS

FILLING
GLAZE
1. Assemble 9-inch springform pan with base lip-side down. stir cookie
crumbs with butter until moistened; with back of spoon, press evenly onto
bottom of pan. Centre pan on foil squar; press foil up to cover side of
pan. Bake in 325F 160C oven for 5 minutes. Set aside.
2. filling: Meanwhile, in large bowl set over hot (not boiling) water, melt
chocolate; set aside and let cook to room temperature. in separate bowl,
beat cream cheese with sugar for 2 minutes or until smooth and light. Beat
in eggs, 1 at a time, scraping down side of bowl often. Beat in vanilla.
3. Stir half of the cream cheese mixture into cooled chocolate; scrape onto
baked crust. Gently pour remaining cream cheese mixture evenly over top.
4. Set pan in larger pan; pour in enough hot water to come 1 inch up sid
eof pan. Bake in 325F 160C oven for 1 hour or just until no longer shiny
and top does not jiggle. Turn oven off. Let cool in oven for 1 hour. Remove
from oven and water; let cool to room temperature. Refrigerate uncovered,
until chilled.
5. Glaze: Meanwhile, press thawed raspberries through fine sieve to make
3/4 cup juice. In saucepan, bring juice and sugar to boil over medium-high
heat; cook, stirring, for 30 seconds or until dissolved. Whisk 1/4 cup into
gelatin in bowl; let stand for 1 minute. Stir in remaining raspberry
mixture.
6. Refrigerate glaze, stirring often, for about 1 hour or untilconsistency
of liquid honey. Pour over chilled cake, gently spreading with back of
spoon to evenly cover top. Refrigerate for 1 hour or until glaze is set.
Source: Canadian Living magazine {Jul 95] [Cooking Lesson] Contibuted by:
Taunya St. Pierre, Perth, Ontario, Canada
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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