*  Exported from  MasterCook  *
 
                       Raspberry-Chocolate Cheesecake
 
 Recipe By     : Robert Hall <CULCHEF@AOL.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/8  cup           graham cracker crumbs
      1/8  cup           sugar
    2      lbs           cream cheese, softened
    2 1/2  cups          sugar
    4                    eggs
    1 1/2  lbs           semi-sweet chocolate (I use chocolate chip
   20      drops         raspberry candy concentrate (available in
                         specialty stores.)
    9      in.           spring-form pan
 
 
 Pre-heat the oven to 375 degrees.
 
 For the crust:  Lightly spray the spring-form pan with a non-stick spray such
 as PAM.  Mix graham crackers and sugar in a bowl and dust the pan.
 
 For the filling:  Soften the cream cheese by microwaving in a bowl approx. 30
 seconds for every half-pound (2 - 2 1/2 minutes).  Add two eggs and mix with
 an electric mixer until well incorporated.  Slowly add the sugar; about 1/2
 cup at a time until incorporated.  Add the remaining two eggs and mix until
 there are no more lumps and the batter is smooth (about three minutes).
 
 In a seperate container melt the chocolate.  This could be done in the
 microwave.  I prefer to melt it over the stove.  The later method requires a
 little more attention to the chocolate.  Do not scortch the bottom.  Not only
 will the chocolate taste bitter but it’s not fun trying to clean.
 
 Add melted chocolate to the batter.  Mix on high.  While mixing, add the
 candy concentrate with an eye-dropper.  Experiment with this step.  The more
 concentrate you add, the stronger the flavor.   You don't want too much,
 though.  I have made cheesecake that tasted like cough syrup.  So, don't
 over-do-it.
 
 Pour the mixture in the spring-form pan and bake until the center is set (The
 top of the cheesecake will be glossy while baking.  When the luster of the
 center begins to dull, it is ready.)  The cheesecake may still be “jiggly”
 (like jell-o).  That’s o.k.  It will set in the refrigerator.
 
 Allow the cheesecake to cool enough to handle the pan without oven-mits and
 place in the refrigerator at least 4 hours.
 
 This is a dish best prepared a day or two in advance.
 
                    
 
 
 
 
 
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