Wednesday, May 26, 2010

Triple Layer Sweetheart Cheesecake

I made this on Sunday for the Feast of Pentecost.
24 chocolate wafer cookies

3 Tbs+ 1 2/3 cup sugar

1/4 cup butter, melted

4 pkgs 8 oz cream cheese, at room temp

6 Eggs

1 1/2 cup bitter-sweet chocolate chips, melted, cooled

1 tsp raspberry extract

5 drops red liquid food coloring

2 tsp vanilla extract

2 cups raspberries, about 1 1/2 (6oz each) pkgs

3 Tbs apple jelly, melted, cooled


1. Position racks in center and lower third of oven. Place roasting pan on lower rack; fill halfway with water. Preheat oven to 325 degrees. Coat 9 in x 2 3/4 in heart shaped or 9x3 in round springform pan with cooking spray. In food processor, pulse cookies and 3 Tbs sugar until finely ground; stir in butter. Press onto bottom of pan.

2. On medium high speed, beat cream cheese and remaining sugar until fluffy. Beat in eggs, one at a time. Beat in 1/2 cup of cream and flour until blended.

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