RASPBERRY CHEESECAKE WITH CHOCOLATE CRUST
FILLING INGREDIENTS:
1 (10-ounce) package frozen raspberries, partially thawed
1 tablespoon cornstarch
Crust Ingredients:
1 (9-ounce) package chocolate wafer cookies
1/3 cup LAND O LAKES Butter, melted*
CHEESECAKE INGREDIENTS:
1 1/2 cups sugar
2 (8-ounce) packages cream cheese, softened
4 eggs
1 1/2 cups LAND O LAKES? Sour Cream
3 tablespoons cornstarch
1 teaspoon vanilla
GLAZE INGREDIENTS:
2 (1-ounce) squares semi-sweet baking chocolate
1/4 cup water
2 tablespoons LAND O LAKES Butter*
Combine raspberries and 1 tablespoon cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (6 to 10 minutes). Continue boiling 1 minute. Remove from heat. Cool 10 minutes.
Heat oven to 325 degrees F.
Place cookies in food processor bowl fitted with metal blade. Cover; process until very finely chopped (30 to 40 seconds). Add melted butter; process until smooth (20 to 30 seconds). Press onto bottom of 9-inch springform pan; set aside.
Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and 3 tablespoons cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla.
Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter.
Bake for 60 to 70 minutes or until just set 2 inches from edge of pan. Turn off oven; leave cheesecake in oven 2 hours. Remove from oven; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely (about 2 hours). Loosely cover; refrigerate 8 hours or overnight.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until chocolate and butter are melted and glaze is smooth.
To serve, cut into individual servings; place onto serving plates. Drizzle about 1 tablespoonful glaze over each serving. Store refrigerated.
MICROWAVE DIRECTIONS FOR FILLING:
Combine raspberries and 1 tablespoon cornstarch in 2-quart microwave-safe dish. Microwave on HIGH, stirring frequently, until mixture comes to a boil (6 to 8 minutes). Continue microwaving on HIGH 1 minute. Remove from microwave. Continue as directed above.
*Substitute LAND O LAKES Soft Baking Butter with Canola Oil right from the refrigerator
Source: LAND O LAKES
FILLING INGREDIENTS:
1 (10-ounce) package frozen raspberries, partially thawed
1 tablespoon cornstarch
Crust Ingredients:
1 (9-ounce) package chocolate wafer cookies
1/3 cup LAND O LAKES Butter, melted*
CHEESECAKE INGREDIENTS:
1 1/2 cups sugar
2 (8-ounce) packages cream cheese, softened
4 eggs
1 1/2 cups LAND O LAKES? Sour Cream
3 tablespoons cornstarch
1 teaspoon vanilla
GLAZE INGREDIENTS:
2 (1-ounce) squares semi-sweet baking chocolate
1/4 cup water
2 tablespoons LAND O LAKES Butter*
Combine raspberries and 1 tablespoon cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (6 to 10 minutes). Continue boiling 1 minute. Remove from heat. Cool 10 minutes.
Heat oven to 325 degrees F.
Place cookies in food processor bowl fitted with metal blade. Cover; process until very finely chopped (30 to 40 seconds). Add melted butter; process until smooth (20 to 30 seconds). Press onto bottom of 9-inch springform pan; set aside.
Combine sugar and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream and 3 tablespoons cornstarch. Continue beating, scraping bowl often, until well mixed. Stir in vanilla.
Pour half of cheesecake batter over crust. Spoon filling evenly over batter in pan. Top with remaining cheesecake batter.
Bake for 60 to 70 minutes or until just set 2 inches from edge of pan. Turn off oven; leave cheesecake in oven 2 hours. Remove from oven; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely (about 2 hours). Loosely cover; refrigerate 8 hours or overnight.
Combine all glaze ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until chocolate and butter are melted and glaze is smooth.
To serve, cut into individual servings; place onto serving plates. Drizzle about 1 tablespoonful glaze over each serving. Store refrigerated.
MICROWAVE DIRECTIONS FOR FILLING:
Combine raspberries and 1 tablespoon cornstarch in 2-quart microwave-safe dish. Microwave on HIGH, stirring frequently, until mixture comes to a boil (6 to 8 minutes). Continue microwaving on HIGH 1 minute. Remove from microwave. Continue as directed above.
*Substitute LAND O LAKES Soft Baking Butter with Canola Oil right from the refrigerator
Source: LAND O LAKES
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