chocolate-raspberry cheesecake
Serve this cheesecake at a potluck, family reunion, or any festive gathering. It will be the hit of the party.
Prep: 25 min.
Bake:
35 min.
Makes 12 to 16 servings
IV
4
cups granulated sugar
1 cup all-purpose flour
V
3
cup butter, cut up
4 tsp. finely shredded
lemon peel
2 tsp. vanilla
3
8-oz. pkg. cream cheese
or reduced-fat cream
cheese (N eufchatel),
softened
2 Tbsp. all-purpose flour
2 eggs
1 egg yolk
74 cup milk
1 cup raspberries
1 3.5-oz.
bar chocolate
with liquid raspberry
filling or two
1.45-oz.
bars milk chocolate,
broken
Sifted powdered sugar
(optional)
*\
Preheat oven to 375°F. In food processor,
combine
V
4
cup of the granulated sugar, 1 cup
flour, butter, 2 teaspoons of the lemon peel, and
1 teaspoon of the vanilla. Cover and process until
fine crumbs form. Press mixture onto bottom and
IV
2
to 2 inches up side of 8- or 9-inch springform
pan. Bake for 10 to 12 minutes or until lightly
browned. Cool on wire rack.
2
Meanwhile, in large bowl, combine cream
cheese, 2 tablespoons flour, remaining granulated
sugar, and remaining vanilla. Beat with electric
inixer until smooth. Add eggs and egg yolk all at
once; beat on low speed just until combined. Stir
in milk and remaining lemon peel.
3
Pour half of the mixture into crust-lined pan.
Sprinkle with raspberries and chocolate. Pour
remaining cream cheese mixture into pan.
4 Place springform pan in shallow baking pan.
Bake for 35 to 45 minutes for 8-inch pan, 35 to
40 minutes for 9-inch pan, or until center appears
nearly set when gently shaken.
5
Cool on wire rack for 15 minutes. Loosen crust
from side; cool for 30 minutes. Remove side of
pan; cool cheesecake. Cover and chill for 4 to
24 hours. If desired, garnish with additional
raspberries and sprinkle with powdered sugar.
PER SERVING: 431 cal., 29 g total fat (18 g sat. fat), 131 mg chol., 246 mg sodium,
37 g carb., I g fiber, 7 g pro.
