CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE  

This cake is a rich, creamy, chocolate, raspberry confection! 

1 1/2 cups chocolate cookie crumbs 

3 tablespoons butter, melted  

12 ounces semisweet chocolate chips (2 cups)  

1 cup heavy cream  

3/4 cup seedless red raspberry jam  

2 (8 ounce) packages cream cheese, softened  

3/4 cup sugar  

4 eggs  

2 teaspoons vanilla extract  

1. Preheat oven to 325 degrees.  Mix cookie crumbs with melted butter and sugar.  Press into bottom and about 1 inch up sides of a 9-inch springform pan. Chill while preparing filling. 

2.  In a 2-quart glass bowl, combine chocolate chips and1 cup cream.  Heat in microwave oven 2-3 minutes, or until mixture is melted and smooth.  Mix in jam, and let cool 10 minutes. 

3. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes.  Add eggs, one at a time, beating well after each addition. Add vanilla and chocolate-raspberry mixture and beat 5 minutes. Pour mixture into chilled crust.  

4. Bake 11/4 to 11/2 hours, or until cheesecake is set around edges but still jiggles slightly in center. Do not over cook.  Let cake cool, then refrigerate until well chilled, 6 hours or overnight.  

5. When ready to serve, run a knife around edge of pan to loosen cake and remove springform side of pan.  

Prep: 30 minutes.  Cook: 1 1/4 to 1 1/2 hours.  Chill: 6 hours Serves: 12 to 16  

PECAN PRALINE CHEESECAKE  

CRUST 

3/4  c. Graham cracker crumbs 

1/ 4  c. firmly packed brown sugar 

1/4   c. melted margarine 

Mix together and add: 

1/4  c. chopped pecans (optional) 

Press into the bottom and a little way up the sides of a greased springform pan. 

FILLING 

3 (8 oz.) packages of cream cheese, softened 

1 (14 oz) can of sweetened condensed milk 

3 eggs 

2 teaspoons vanilla 

Preheat oven to 300. Beat cream cheese on medium until fluff.  Gradually beat in condensed milk until smooth.  Add vanilla then add eggs one at a time, beating after each addition. Pour into prepared pan. Bake 55-60 minutes. Or until center is just set. Cool. 

TOPPING 

In a small saucepan combine: 

1/3 c. dark brown sugar 

1/3 c. whipping cream (evaporated milk is fine too) 

Cook and stir until sugar dissolves. Simmer 5 minutes or until thickened, not too long or it gets hard and chewy. Remove from heat and stir in: 

½ c. chopped pecans 

Spread evenly over cake. 

This cheesecake freezes well but put the topping on it when it is thawed. 

****You may omit pecans from the crust and just use a fruit topping if you like. 

**** I wrap the bottom of the pan with foil, folding under about two inches UNDER the round pan. Then I put the ring on and fold the foil up to go around the OUTSIDE of the ring. Bake as usual. When ready to transfer, fold foil down remove ring slide a card board round between bottom and the foil. Fold foil under the cardboard round. Then you can put that on a platter. Otherwise, you may freeze the cheese cake and then place it directly on a platter.  

****This topping will cover up cracks.  Cracks are caused by excess air in the cheesecake.  The best way to prevent cracking is to mix the batter and let it sit for a couple of hours or overnite.  I also always put a small pan of water on the bottom shelf of the oven when I bake cheesecakes. Don’t open the oven unless you have too, and cool them out of drafts. 

Bon Appetit! 

Terry Geer