Black-bottom Raspberry Cheesecake
(from Faire Raven’s recipe box)
Source: Family Circle Cookbook
Prep time: 40 minutes
Cook time: 80 minutes
Serves 16 people
Categories: Dessert
Ingredients
- 1 box brownie bix
- 1/3 c water
- 3 tbsp vegetable oil
- 6 eggs
- 1 c chopped walnuts
- 1 package frozen raspberries, thawed and drained
- 3/4 c seedless raspberry jam
- 3 packages cream cheese, at room temperature
- 1 c granulated sugar
- 2 tbsp confectioner's sugar
- fresh raspberries for garnish
Directions
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at oven to 350. Grease bottom of 10" springform pan with removable bottom.
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In large bowl, combine brownie mix, water, oil and 3 eggs. Stir in nuts. Pour into prepared pan.
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Bake at 350 for 25 minutes. Cool on rack for 15 minutes.
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In small bowl, combine thawed raspberries and 1/2 cup raspberry jam.
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In large bowl, with electric mixer on medium speed, beat cream cheese until smooth. Add granulated sugar, vanilla and the remaining three eggs; beat until well blended.
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Spoon raspberry mixture evenly over top of brownie in pan. Slowly pour cream cheese mixture on top.
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Bake at 350 about 55 minutes or until cheesecake is slightly set in center. Remove to wire rack to cool. Refrigerate the cooled cheesecake overnight.
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To serve, prepare raspberry drizzle. In small saucepan, heat remaining 1/4 c raspberry jam over low heat just until melted. Let cool for 10 minutes. Spoon confectioner’s sugar into small sieve; sprinkle over each serving of cheesecake. Drizzle on top of each serving with melted raspberry jam.