Thursday, September 20, 2012

Raspberry Chocolate Cheesecake

 Welcome  to Zoulah's third annual Bewitchen Kitchen!  Zoulah edged me out of kitchen and for her first offering of the year she made a non-Halloween item. GASP!!  Well, Zoulah is a practical witch and when we ran across some bargain raspberries recently -- ninety cents a clamshell -- she knew exactly what she wanted to do with some of them.  We had been served this cheesecake at my mother-in-law Geniel's home, and we loved it.  Zoulah loves it because it is a light cheesecake and she loves the little raspberries embedded in the cheesecake.
 
  
 
 
Instead of a wedding cake, we served cheesecake at our wedding many moons ago, and we ate leftover cheesecake for a long time after the wedding.  Funny, I have never loved cheesecake like I used to...LOL, but I do love this kind of cheesecake.  Because we had so many raspberries, 24 clamshells, we adapted the recipe and drizzled raspberry sauce over the cheesecake.
 
Raspberry Chocolate Cheesecake Recipe
Recipe adapted from Food.Com (Miss Erin was the contributor)
 
Cheesecake Recipe
1 chocolate graham wafer pie crust or 1 graham cracker crust
6 ounces cream cheese, softened
1 can sweetened condensed milk
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh raspberries of 1 cup frozen raspberries
 
Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy, and gradually beat in sweetened condensed milk until smooth. Then add egg, lemon juice, and vanilla, and mix well. Arrange raspberries on bottom of cookie or graham crust. Slowly pour cheese mixture over raspberries. Bake at 350 for 30-35 minutes or until center is almost set. Cool.
    Glaze Recipe
    2 ounces semi-sweet baking chocolate
    1/4 cup whipping cream

    To make glaze, in a small saucepan over low heat, melt 2 ounces of semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth, and remove from heat. Drizzle chocolate on cooled cheesecake.
     
    Raspberry Sauce Recipe
    Take raspberries and puree in blender. If using the 12 ounce package of frozen raspberries, unthaw first. Add some sugar to taste, from about 1/4 to 1/2 cup, and about 1 tablespoon of corn starch. Place berry puree in small saucepan and on medium heat bring to a boil. Remove from heat. If you want seedless sauce, place berries in a wire sieve and put a bowl underneath sieve. With a spoon or spatula, push puree against the sieve and continue doing so until the seeds are mainly dry.  Drizzle sauce on cheesecake

    Zoulah's Notes:

    We made her own graham cracker crust in a springform pan. 

     
 Zoulah wants to thank your for hanging with us a "SPELL" at Red Couch Recipes!  Zoulah promises a little craftie next to brighten up your Halloween home.
 
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3 comments:

Happier Than a Pig in Mud said...

Cheesecake sounds good, it's been a while since I've had some. You did get a great deal on the raspberries too! Love the Halloween graphics on your sidebar:@)

anniebakes said...

Welcome back, Zoulah!! yummy looking dessert, joni!! Hope you're settled at the new place, Anne

Sue (Someones Mom) said...

Oh how pretty and it sounds delicious! What a great deal on the raspberries! I can't believe it has been so long since I've been around Blogland that the Halloween decorations have come out!

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