Wednesday, March 12, 2008

Raspberry-Chocolate Cheesecake

Crust:

2 cups soft macaroon cookie crumbs
3 tablespoons unsalted butter, melted

Filling:

1 pkg. (8oz) cream cheese, softened
1 egg
1/3 sugar
1 1/2 tablespoons lemon juice
1/4 cup milk chocolate chips

Topping:

3 tablespoons seedless raspberry jam
1 tablespoon milk chocolate chips

1. Heat oven to 325 degrees

2. Crust: Combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a 9-inch spring form pan. Bake at 325 degrees for 10 minutes. Cool on a wire rack. Increase oven temperature to 350 degrees.

3. Fillings: In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.

4. Sprinkle 1/4 cup of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.

5. Toppings: Heat raspberry jam gently, until liquid enough to drizzle over the top. Sprinkle remaining 1 tablespoon of chips over the top. Bake at 350 degrees for 35 to 40 minutes or until filling is set.

6. Remove cheesecake to wire rack and cool completely.Refrigerate for 3 to 4 hours until completely chilled. To serve, remove from refrigerator, let stand 15 minutes, then remove side of pan.

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