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Instructions |
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Place greased 9 inch springform pan on double thickness of heavy-duty foil. Wrap foil around the pan.
In bowl, combine cracker crumbs, confectioners' sugar and butter; press onto bottom of pan. Place raspberries and sugar in blender; cover and process until smooth, strain.
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In bowl, beat cream cheese until smooth. Beat in milk and vanila. Add egg yolks; beat on low just until combined. Remove 1 tbsp, stir raspberry puree. Remove half of remainig mixture to another bowl; stir in chocolate. In bowl with clean beaters, beat egg whites until stiff peaks form. with spatula, fold half into chocolate mixture until blended. pour over crust.
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Fold remaining egg whites into plain cream cheese mixture; spread over chocolare layer. Drop raspberry mixture by spoonfuls over top; swirl with knife.
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Place springform pan in a large baking pan; add 1 inch of boiling water in a larger pan in which u will put ur pan. bake at 325 F for about 55 to 65 mins.Remove springform pan from the water and remove the foil. Cool on wire rack for 1o mins and loose from the pan with a knife. Cool for 1 hour and refrigerate overnight and only then remove the rim.
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Serving
Suggestions |
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Serve with some more fresh raspberries
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Originally Submitted
9/5/2012
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