Ingredients 1 cup chocolate wafer or graham crumbs 2 tablespoon sugar 3 tablespoon butter or margarine, melted 19 oz cream cheese, softened 1 cup sugar 1/4 teaspoon vanilla 3 each eggs 1/2 cup raspberry jam, seedless 2-4 tablespoon raspberry liquer
Directions: Heat oven to 350 degrees. Mix crumbs, 2 tb sugar and the butter together. Press into bottom of 9 inch springform pan. Bake 10 minutes; cool. Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add l cup sugar gradually, beating until fluffy. Add vanilla, jam, and liquer. Beat in eggs 1 at a time. Pour over crumb mixture. Bake until center is firm, about l hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan.
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A perfect drink for dessert, and to share over the holidays! Mama Ruth shows us how to make a Raspberry Chocolate Cheesecake Martini today!
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Shake ingredients with ice. Serve in a cocoa-rimmed martini glass.
Enjoy!
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Music Courtesy of Audio Network
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Music Courtesy of Audio Network
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For the ganache: 250ml double cream 250g dark chocolate, broken into pieces
For the decoration: 150g dark chocolate broken into pieces 1 block of couverture for shaving Handful of raspberries soaked in Framboise Cocoa butter printed acetate band