Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

1/8 c Graham cracker crumbs
1/8 c Sugar
2 lb Cream cheese; softened
2 1/2 c Sugar
4 Eggs
1 1/2 lb Semi-sweet chocolate
20 dr Raspberry candy concentrate;
9 In spring-form pan
Pre-heat the oven to 375 degrees.
For the crust: Lightly spray the spring-form pan with a non-stick
spray such as PAM. Mix graham crackers and sugar in a bowl and
dust the pan.
For the filling: Soften the cream cheese by microwaving in a bowl
approx. 30 seconds for every half-pound (2 - 2 1/2 minutes). Add
two eggs and mix with an electric mixer until well incorporated.
Slowly add the sugar; about 1/2 cup at a time until incorporated.
Add the remaining two eggs and mix until there are no more lumps
and the batter is smooth (about three minutes).
In a separate container melt the chocolate. This could be done in
the microwave. I prefer to melt it over the stove. The later method
requires a little more attention to the chocolate. Do not scorch the
bottom. Not only will the chocolate taste bitter but it's not fun trying
to clean.
Add melted chocolate to the batter. Mix on high. While mixing, add
the candy concentrate with an eye-dropper. Experiment with this
step. The more concentrate you add, the stronger the flavor. You
don't want too much, though. I have made cheesecake that tasted
like cough syrup. So, don't over-do-it.
Pour the mixture in the spring-form pan and bake until the center is
set (The top of the cheesecake will be glossy while baking. When
the luster of the center begins to dull, it is ready.) The cheesecake
may still be "jiggly" (like jell-o).

Browse by categories