Cooking Recipe Raspberry Mirror Cheesecake
Recipe Ingredients
FILLING
GLAZE
Directions
1. Assemble 9-inch springform pan with base lip-side down. stir cookie
crumbs with butter until moistened; with back of spoon, press evenly
onto bottom of pan. Centre pan on foil squar; press foil up to cover
side of pan. Bake in 325F 160C oven for 5 minutes. Set aside.
2. filling: Meanwhile, in large bowl set over hot (not boiling)
water, melt chocolate; set aside and let cook to room temperature. in
separate bowl, beat cream cheese with sugar for 2 minutes or until
smooth and light. Beat in eggs, 1 at a time, scraping down side of
bowl often. Beat in vanilla.
3. Stir half of the cream cheese mixture into cooled chocolate;
scrape onto baked crust. Gently pour remaining cream cheese mixture
evenly over top.
4. Set pan in larger pan; pour in enough hot water to come 1 inch up
sid eof pan. Bake in 325F 160C oven for 1 hour or just until no
longer shiny and top does not jiggle. Turn oven off. Let cool in oven
for 1 hour. Remove from oven and water; let cool to room temperature.
Refrigerate uncovered, until chilled.
5. Glaze: Meanwhile, press thawed raspberries through fine sieve to
make 3/4 cup juice. In saucepan, bring juice and sugar to boil over
medium-high heat; cook, stirring, for 30 seconds or until dissolved.
Whisk 1/4 cup into gelatin in bowl; let stand for 1 minute. Stir in
remaining raspberry mixture.
6. Refrigerate glaze, stirring often, for about 1 hour or
untilconsistency of liquid honey. Pour over chilled cake, gently
spreading with back of spoon to evenly cover top. Refrigerate for 1
hour or until glaze is set. Source: Canadian Living magazine {Jul 95]
[Cooking Lesson] Contibuted by: Taunya St. Pierre, Perth, Ontario,
Canada
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