raspberry-chocolate cheescake
ivy
family circle
ingredients
- crust:
- 2 c.soft macaroon cookie crumbs
- 3 T.unsalted butter melted
- filling:
- 1 8oz pakage cream cheese softened
- 1 egg
- 1/3 c. sugar
- 1 1/2T. lemon juice
- 1/4 c. milk chocolate chips
- topping:
- 3 T. seedless rasberry jam
- 1 T. milk chocolate chips
directions
- 1
1. heat oven to 325°.
- 2
2. crust: combine cookie crumbs and butter. press into the bottom and 1inch up the sides of a 9-inch spring form pan. wrap foil around bottom of the pan. bake at 325° for 10 mins. cool on a wire rack. increase oven temp to 350°.
- 3
3. filling: in a med-size bowl, beat cream cheese, egg, sugar and lemon juice until smooth.
- 4
4. sprinkle 1/4 c.of the chocolate chips over the bottom of the cooled crust and spread the cheese mixture evenly over the chips.
- 5
5. topping: heat raspberry jam gently, until just liquid enough to drizzle over the top. bake at 350° for 35-40 mins or until filling is set.
- 6
6. remove cheesecake to a wire rack and cool compeletly. refridgerate for 3 to 4hours until completely chilled. then serve.
Source: ivy
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