Ingredients: |
Ingredients: 1 1/2 cup graham cracker crumbs
1/4 cup powdered sugar
1/3 cup melted butter
1 cup fresh raspberries
1/2 tsp sugar
3 packages( 8 ounces each) cream cheese softened
1 can ( 14 ounces) sweetened condensed milk
1 tsp vanilla extract
4 eggs, separated
1 cup (6 ounces) semi sweet chips, melted and cooled
additional raspberries
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Directions: |
Directions:1. Place greased 9 inch springform pan on double thickness of heavy-duty foil ,(18 inch square). Wrap foil around pan.
2. In a bowl, combine cracker crumbs, powdered sugar and butter, press into bottom of pan. Place raspberries and sugar in blender, cover and process until smooth, strain.
3. In a bowl, beat cream cheese until smooth, Beat in milk and vanilla. Add egg yolks, beat on low until just combined. Remove 1 TBSP , stir into raspberry puree. Remove 1/2 of remaining mixture to another bowl, stir in chocolate. In bowl with clean beaters, beat egg whites until stiff peaks form. With spatula, fold 1/2 into chocolate mixture until blended. Pour over crust
4. Fold remaining egg whites into plain creme cheese mixture, spread over chocolate layer. Drop raspberry mixture by spoon full over top, swirl with a knife
5. Place springform pan in a large baking pan , add 1 inch of boiling water to a larger pan. Bake at 325 degrees for 55-65 minutes or until center is just set. Remove springform pan from water bath, remove foil, cool for 10 minutes, loosen from pan with knife. Cool 1 hour longer, refrigerate overnight. Remove rim, serve with fresh raspberries |
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