Blackbottom Raspberry Cheesecake
1/3 c. water
3 Tbsp. oil
1 c. chopped walnuts
1 pkg. frozen raspberries -- (10
oz) thawed, drained
3/4 c. seedless raspberry
3 pkg. cream cheese at room temp.
-- (250 gr./8oz)
1 c. sugar
1 tsp. vanilla
2 Tbsp. icing sugar
Preheat oven to 350 deg. Grease 10 inch springform pan.
Combine brownie mix, water, oil and 3 eggs in a large bowl. Stir in nuts,
the pour into prepared pan.
Bake 25-30 min. Cool for 15 min
In the mean time, combine drained raspberries and 1/2 c. of jam
in a small bowl. In a large bowl, beat cream cheese until smooth, add sugar,
vanilla and 3 eggs, beat until well mixed. Spoon raspberry mixture over
brownie layer, slowly pour cheesecake batter over the jam layer.
Bake for 55 min. or until center is slightly set. Remove and cool.
Topping: Dust top of cake with icing sugar, use a sieve.
Heat jam slightly until runny (micro) then drizzle over the top of the
cake in a zig zag pattern. Poke a tiny hole in a plastic bag and
put jam into it, then you can squeeze the jam out a pattern with more control.
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