[tuliptree76]

Happy Cheesecake Day, Everyone!

Chocolate Raspberry Cheesecake
1 1/2 Cups (18) Cream filled Cookies, crushed
2 Tbs. Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 Cup Sugar
3 large Eggs
1 Cup Sour Cream
1 tsp. Vanilla
6 oz Semi-sweet Chocolate Chips, melted
1/3 Cup Raspberry Preserves, Strained
1/2 cup semi-sweet chocolate chips, melted
Whipping Cream

Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blending with an electric mixer.

Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour mixture over crust. Combine remaining cream cheese and melted chocolate, blending well with mixer. Add Red Raspberry preserves; mix well. Drop dollops of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour and 25 minutes.

Loosen cake from pan and cool before removing.

Melt chocolate pieces. Dip a fork in the melted chocolate and go back and forth in a waving motion over cheesecake to make a line design. Chill.

Garnish with whipping cream and fresh raspberries.

Recipe found here.

[tuliptree76]

Ping to Cheesecake Day. :-)

[Victoria Delsoul]

Greetings everybody. Just stopping by for a few to say hi.

Mmm mmm, that cheesecake looks delicious, Tulip. Thanks for the recipe - I should try it one of these days.

[snugs]

Hi ya Tulip, have quickly scanned through but did not see what day Sunday was probably missed it, also have you found out yet what Monday is?

Here is a UK cheese cake recipe

Chilled Mandarin Cheesecake

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4oz butter or marg
8oz digestive biscuits crushed
4 level teaspooon gelatine
1 can mandarin oranges drained
1 lb curd cheese or cottage cheese, rubed through a fine mesh sieve
half pint double cream
2 egs separated
4oz caster sugar
finely grated peel and juice of one lemon

Decoration
Reserved mandarin oranges
1oz plain chocolate grated

1) Brush 8 inch spring clip tin with thin layer of melted unsalted butter

2) Heat butter or marg in pan, add biscuits. Stir well to mix, press thickly over base of tin

3) Soften gelatine in 4 tablespoon mandarin syrup. Reserve 10 mandarins for decoration. Coarsely chop remainder. Tip gelatine and syrup mixture into saucepan and melt over low hat.

4) Place cheese into a bowl and heat in gelatine mixture. Stir in mandarins. Whip cream until thick and fold into chese with egg yolks sugar and grated peel and juice of lemon.

5) Leave until just beginning to thicken and set then fold in egg whites, beaten to a stiff snow. When smoothly combined pour into prepared tin.

6) Refrigerate until firm and set. To unmould before serving, dip tin into hot water and hold for 5 seconds. This melts outside of mixture vry slightly and enables sides of tin to be unclipped easily without dragging. If sides remain obstinate, dip tin in hot water for another 5 seconds or so. Wipe dry. Leave cake on base.

7) Decorate top with reserved mandarins and grated chocolate then cut into portions with a knife dipped in hot water. Store leftovers in the refrigerator.