Raspberry Swirl Cheesecake
1 package (10 oz.) frozen raspberries, thawed and
drained (reserve juice)
1/4 cup sugar
2 tablespoons cornstarch
Add enough water to reserved juice to measure 1-1/4 cups. Mix sugar and
cornstarch in saucepan, stir in juice and raspberries. Heat to boiling over
medium heat, stirring frequently. Boil and stir 1 minute. Strain. Cool
completely in refrigerator.
1 cup all-purpose flour
1/4 cup sugar
1/3 butter or margarine, softened
1 egg yolk
1 cup semisweet chocolate chips
3 tablespoons whipping cream
5 packages (8 oz. each) cream cheese, softened
1-3/4 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 cup whipping cream
2 egg yolks
1/3 cup semisweet chocolate, finely chopped
Move oven rack to lowest position of oven. Heat oven to 400° F.
Lightly grease a springform pan, 9 x 3 inches.
Mix 1 cup flour, 1/4 cup sugar, margarine or
butter, and 1 egg yolk. Work with hands until
blended. If dough is crumbly, sprinkle with 2 to
3 teaspoons water. Press 1/2 mixture evenly on
bottom of pan. Place pan on cookie sheet. Bake
until golden, 8 to 10 minutes. 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
Heat 1 cup chocolate chips and 3 tablespoons
whipping cream until chips are melted; cool
slightly. Spread over bottom and up side of
Increase oven temperature to 475° F.
Beat cream cheese, 1-3/4 cup 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,
1 at a time, until blended. Stir in finely
chopped semi-sweet chocolate.
Pour 1/2 of the batter carefully into crust.
Reserve 1/2 cup Raspberry Sauce; spread 1/2 of
the remaining Raspberry Sauce by spoonfuls onto
batter. Swirl through the batter with metal
spatula; repeat. Bake cheesecake 20 minutes at 475° F.
After 20 minutes, reduce oven temperature to 300° F. Bake cheesecake 1 hour (if cheesecake
browns too quickly, cover with aluminum foil
during last 15 minutes of baking).
Turn off oven, leave cheesecake in oven 15
minutes. After 15 minutes are up, remove
cheesecake from oven. Spread reserved Raspberry
Sauce over top of cheesecake, cool slightly.
Refrigerate at least 12 hours, but no longer than
24 hours. Run metal spatula along side of
cheesecake to loosen before and after
refrigerating. Remove side of springform pan.