–CAKE–
6 oz White chocolate chips
1 lb Cream cheese
3/4 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
3/4 c Sour cream
2 tb Unsweetened cocoa
RASPBERRY SAUCE
2 1/2 c Raspberries
Sugar to taste
Place chocolate in a double boiler and heat over hot water until it melts.
Stir to blend and let cool to room temperature.
With an electric mixer, blend cheese and sugar until smooth. Mix in eggs,
vanilla, and sour cream. Stir in melted chocolate. NOTE: it is important
to have the cheesecake ingredients and the melted chocolate close to the
same temperature when they are combined so that they blend together
smoothly. Pour into a greased 9-inch springform pan. Bake in the middle of
a preheated 325F oven for 25 minutes or until just barely set. Turn off the
oven, leave the door ajar, and let cool in oven for 1 hour longer. Chill.
Just before serving, dust cocoa through a sieve making a ring around the
cheesecake.
Prepare raspberry sauce: Reserve 1/2 cup raspberries for garnish. In a
blender, puree the remaining berries and push through a sieve. Stir in
sugar to taste. To serve, spoon raspberry sauce on to desert plates. Remove
pan sides of cheesecake and cut into wedges. Place on raspberry sauce and
garnish with berries. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas
Yields
10 Servings
