Title: Raspberry Swirl Cheesecake
Categories: Dairy Cheesecake Dessert
Yield: 20 Servings
| CHEESECAKE |
| 1 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/3 | c | Margarine or butter, softene |
| 1 | | Egg yolk |
| 1 | c | Semisweet chocolate chips |
| 3 | tb | Whipping (heavy) cream |
| 5 | pk | (8 ounces each) cream Cheese, softened |
| 1 3/4 | c | Sugar |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1/4 | c | Whipping (heavy) cream |
| 5 | | Eggs |
| 2 | | Egg yolks |
| 1/3 | c | Semisweet chocolate chips, Finely chopped |
| RASPBERRY SAUCE |
| 1 | pk | (10 ounces) frozen Raspberries, thawed, drainedJuice reserve |
| 1/4 | c | Sugar |
| 2 | tb | Cornstarch |
Move oven rack to lowest position. Heat oven to 400 degrees. Lightly grease
springform pan, 9 X 3 inches; remove bottom. Prepare Raspberry Sauce. Mix 1
cup flour, 1/4 cup sugar, the margarine and 1 egg yolk with hands. (If
dough is crumbly, sprinkle with 2 to 3 teaspoons water). Press one-third of
the mixture evenly on bottom of pan. Place on cookie sheet. Bake 8 to 10
minutes or until golden brown; cool. Assemble bottom and side of pan;
secure side. Press remaining mixture 2-1/2 inches up side of pan. Cut an
11-inch circle of heavy-duty aluminum foil. Place pan on foil circle; press
foil up side to prevent dripping in oven during baking.Heat 1 cup chocolate
chips and 3 tablespoons whipping cream until chocolate chips are melted;
cool slightly. Spread over bottom and up side of crust. Increase oven
temperature to 475 degrees.Beat cream cheese, 1-3/4 cups sugar, 3
tablespoons flour, the salt, 1/4 cup whipping cream and 2 eggs in large
bowl until smooth. Continue beating, adding remaining eggs and the egg
yolks, one at a time, until blended. Stir in finely chopped chocolate
chips.Pour one-half of the batter carefully into crust. Reserve 1/2 cup
Raspberry Sauce for topping. Spread one-half of the remaining Raspberry
Sauce by spoonfuls into batter. Repeat with remaining batter and Raspberry
Sauce; swirl through batter with metal spatula. Cover with aluminum foil.
Bake 20 minutes.Remov aluminum foil and reduce oven temperature to 300
degrees. Bake 1 hour. (If cheesecake browns too quickly, cover loosely with
aluminum foil during last 30 minutes of baking.) Turn off oven and leave
cheesecake in oven 15 minutes. Spread reserved Raspberry Sauce over top of
cheesecake; cool 15 minutes. Run metal spatula along side of cheesecake to
loosen before and after refrigerating. Cover and refrigerate at least 12
hours. Remove cheesecake from side of pan. Refrigerate any remaining
cheesecake. 20 SERVINGS; 455 CALORIES PER SERVING. *1-1/3 cups raspberry
jam can be substituted for the Raspberry Sauce. Or 2 cups fresh or frozen
raspberri thawed and well drained, can be substituted for the Raspberry
Sauce. Pour one-half of the batter into pan as directed. Sprinkle with
one-half of the raspberries. Repeat with remaining batter and raspberries.
Swirl through batter with metal spatula. Continue as directed. RASPBERRY
SAUCE Add enough water to reserved juice to measure 1-1/4 cups. Mix sugar
and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to
boiling over medium heat, stirring frequently. Boil and stir 1 minute;
strain. Cool completely.