CHOCOLATE RASPBERRY CHEESECAKE

Prep Time: 35 minutes
Total Time: 5 hr. 45 minutes
Serves: 16 servings

Ingredients:

  • Crust:
    1 ½ cup chocolate cookie crumbs
    ¼ cup butter or margarine, melted

  • Filling:
    12.5 ounces (1 jar) ST DALFOUR LOW FAT CHOCOLATE RASPBERRY SAUCE
    3 packages (8 ounces each) cream cheese, softened
    ½ cup whipping cream
    4 eggs

Directions:

Heat oven to 325 degrees F. Lightly grease 9 X 3 inch springform pan with shortening or cooking spray. In a medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.

In a large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in ST DALFOUR CHOCOLATE RASPBERRY SAUCE until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.

Bake 1 hour to 1 hour and 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.

Turn oven off, open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; cool on cooling rack 30 minutes.

Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered 3 hours or until chilled.

Store cheesecake covered in refrigerator.

Serve with whipped cream & strawberries.

 

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

CHOCOLATE RASPBERRY CHEESECAKE

Prep Time: 35 minutes
Total Time: 5 hr. 45 minutes
Serves: 16 servings

Ingredients:

  • Crust:
    1 ½ cup chocolate cookie crumbs
    ¼ cup butter or margarine, melted

  • Filling:
    12.5 ounces (1 jar) ST DALFOUR LOW FAT CHOCOLATE RASPBERRY SAUCE
    3 packages (8 ounces each) cream cheese, softened
    ½ cup whipping cream
    4 eggs

Directions:

Heat oven to 325 degrees F. Lightly grease 9 X 3 inch springform pan with shortening or cooking spray. In a medium bowl, mix cookie crumbs and butter. Press evenly in bottom and 1 inch up side of pan.

In a large bowl, beat cream cheese with electric mixer on medium speed about 1 minute or until smooth. Beat in ST DALFOUR CHOCOLATE RASPBERRY SAUCE until well blended. Beat in whipping cream and eggs until well blended and smooth. Spoon over crust in pan.

Bake 1 hour to 1 hour and 10 minutes or until edge is set but center of cheesecake still jiggles slightly when moved.

Turn oven off, open oven door at least 4 inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; cool on cooling rack 30 minutes.

Without releasing side of pan, carefully run knife around edge of pan to loosen cheesecake. Refrigerate uncovered 3 hours or until chilled.

Store cheesecake covered in refrigerator.

Serve with whipped cream & strawberries.