Raspberry Chocolate Cheesecake
Ingredients:
- 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
Instructions:
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).
