02-18-2006, 06:50 PM
|
#1
|
|
Registered User
Join Date: Nov 2005
Location: Cheraw, South Carlina
Posts: 1,413
|
Chocolate-raspberry-walnut-cheesecake
CRUST:
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup unsweetend coco
1/4 cup finely chopped walnuts
1/2 cup butter, chilled, cut up
CHEESE CAKE:
2 1/2 cups fresh raspberries or frozen raspberries, thawed
4 (oz.) pkg. cream cheese, softened
1 1/2 cups sugar
4 eggs, room temperature
2 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
1 tablespoon raspberry ligueur, if desired
1 teaspoon vanilla extract
6 oz. bittersweet chocolate, melted,and  ed
1/2 cup finely chopped toasted walnuts
COOKING:
heat oven 350'f
MIXING:
1. IN MEDIUM BOWL STIR TOGETHER 1/2 CUP FLOUR,1/4 CUP SUGAR, COCOA AND 1/4 CUP WALNUTS.
CUT BUTTER INTO MIXTURE UNTILL BUTTER IS CRUMBBLE.
PRESS CRUST INTO BOTTOM OF 9'INC. PAN AND BAKE UNTILL DRY AND FIRM TO THE TOUCH.
2. PLACE RASPBERRIES IN BLENDER, BLEND UNTILL PUREED. STRAIN TO REMOVE SEEDS.(SHOULD MAKE 1 CUP PUREE)
3.LARGE BOWL, BEAT CREAM CHEESE AND 1 1/2 CUP SUGAR AT MEDIUM SPEED.BEAT IN EGGS UNTILL BLENDED. BEAT IN CREAM, 1 TABLESPOON FLOUR, LIQUEUR AND VANILLA UNTIL SMOOTH.
4.RESERVE 2 1/2 CUPS OF BATTER. STIR CHOCOLATE INTO REMANING BATTER. PUT BATTER IN PAN. POUR 1/2 CUPS OF RASPBERRY PUREE OVER BATTER. SWEARL IN MIX WITH KNIFE.
5.PLACE PAN IN LARGE ROASTING PAN. FILL HOT WATER 1/2 WAY UP THE PAN. BAKE 35 MIN.
6. REMOVE FROM OVEN. POUR RESERVED BATTER OVER CHEESE CAKE. POUR 1/4 CUP RASPBERRY PUREE OVER BATTER, SWIRL IN MIX. SPRINKLE WITH 1/2 CUP WALNUTS. BAKE 20-30 MIN.
7. REMOVE CAKE FROM WATER BATH. PLACE ON WIRE RACK. COOL TO ROOM TEMP.(ABOUT 2HRS)REFIGRATE AT LEAST 5 HRS BEFORE SERVING.
8. SERVE WITH REMAINING 1/4 RASPBERRY PUREE. STORE AT ROOM TEMP.
TIP:
TO ROAST WALNUTS, PLACE ON BAKING SHEET. OVEN SHOULD BE 350' FOR 6-8 MIN.
12 SERVINGS.
640 CALORIES
48g TOTAL FAT
48g CARBOHYDRATES
180g mg-cholestrol
305mg sodium
3.5g fiber
|
|
|
Linear Mode
