Chocolate Raspberry Cheesecake
1 c. all-purpose flour
1/3 c. butter, cut up
1/4 c. sugar
4 tsp. finely shredded lemon peel*
2 tsp. vanilla*
3 8 oz. pkgs. cream cheese, softened
1 c. sugar
2 Tblsp. all-purpose flour
1 egg yolk
1/4 c. milk
1 3.5-oz. bar chocolate with liquid
raspberry filling or two 1.55-oz.
bars milk chocolate, broken
1 c. fresh raspberries
Additional raspberries (optional)
Powdered sugar (optional)
For crust, in a food processer bowl, combine the 1 c. flour, butter, 1/4 c. sugar, *2 tsp. lemon peel and *1 tsp. vanilla. Cover; process until fine crumbs form. Press crumbs over bottom and up the sides of a 9-inch springform pan. Bake at 375 degrees for 10-12 min. or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese, the 1 c. sugar, the 2 Tblsp. flour and remaining vanilla with electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed just until combined. Stir in milk and remaining lemon peel. DO NOT OVERBEAT.
Pour half of the filling into crust-lined pan. Sprinkle with broken chocolate bars and the 1 c. raspberries. Pour remaining filling over.
Place springform pan in a shallow baking pan in the oven.
Bake at 375 degrees for 35-40
min. or until center appears nearly set when shaken. Cool cake in springform pan on wire rack for 15 min. Carefully loosen crust from
side of pan. Cool another 30 minutes before removing from pan. Allow cheesecake to cool
completely. Cover; chill in refrigerator for 4-24 hours.
You can garnish with additional
raspberries and sifted powdered sugar. Makes 12-16 servings