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Raspberry Cheesecake Soufflé
1 package (8 oz.) chocolate wafers finely crushed
1/3 C. sugar
1/4 C. melted butter
Mix all ingredients together in a small bowl. Press into the bottom of a 10 inch
springform pan. Chill while preparing filling.
Filling:
24 oz. cream cheese
1 C. sour cream
1 T. vanilla extract
6 eggs
1 1/2 C. sugar divided
1 pt. raspberries
4 egg whites
Puree raspberries and strain them. Set aside.
In a mixing bowl, add cream cheese, vanilla and sour cream. Beat until smooth.
In another bowl, add the 6 eggs and 1 cup of the sugar. Whisk for 4 - 5 minutes
until fluffy. Fold in the cream cheese mixture. Divide the cream cheese mixture
into 2 bowls. Add the raspberry puree to one and stir it in.
In another bowl, add egg whites. Beat until they start to form soft peaks and
gradually add the remaining 1/2 cup of sugar. Beat until stiff, but not dry.
Divide equally between the 2 bowls and fold them in lightly.
Into the prepared crust, pour 1/2 of the vanilla and then all of the raspberry
filling. Top with the vanilla filling.
Bake in a preheated oven at 325°F. for about 1 hour. Cheesecake should have
risen, and still slightly shimmies in the center. Leave cake in oven for 1 hour
with the door cracked.
Chill until ready to serve.
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