Today were sharing the recipe for Raspberry-Chocolate Cheesecake from Bronners Flavorful Favorites, Book 2 staff cookbook, available in-store and online at bronners/product/bronners-flavorful-favorites-cookbook-volume-2.do?utm_campaign=beamerbronner&utm_medium=social&utm_source=facebook Raspberry-Chocolate Cheesecake* 2 c. soft macaroon cookie crumbs 3 T. unsalted butter, melted 1 (8-oz.) pkg. cream cheese, softened 1 egg 1/3 c. sugar 1 1/2 T. lemon juice 1/4 c. milk chocolate chips 3 T. seedless raspberry jam 1 T. milk chocolate chips Heat oven to 325 degrees. Combine cookie crumbs and butter. Press into the bottom and 1 inch up the sides of a 9-inch spring-form pan. Wrap foil around bottom of pan. Bake at 325 degrees for 10 minutes. Cool on wire rack. Increase oven temperature to 350 degrees. In a medium-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth. Sprinkle 1/4 cup of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips. Heat raspberry jam gently, until just 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. 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. *submitted by Carol Schnell
Posted on: Sat, 06 Dec 2014 13:15:00 +0000
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