 
NOTICE: Cook time may vary depending on quantities requested.
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| |
Crust |
| 1 1/2 cups |
graham cracker crumbs |
375 mL |
| 1/3 cup |
Lactantia Butter, melted |
75 mL |
| 3 tbsp |
sugar |
45 mL |
| |
Filling |
| 4 bricks |
Lactantia Original Brick Cream Cheese, softened |
250 g each |
| 1 cup |
sugar |
250 mL |
| 2 tsp |
vanilla |
10 mL |
| 1 cup |
liquid egg product, well shaken |
250 mL |
| 1 cup |
semi-sweet chocolate chips, melted |
250 mL |
| |
Glaze |
| 3/4 cup |
frozen raspberry punch concentrate, thawed |
175 mL |
| 1 1/2 tsp |
gelatin |
7 mL |
| 1/2 cup |
granulated sugar |
125 mL |
| 1 oz |
white chocolate, melted |
30 g |
| |
fresh raspberries (optional) |
| |
Beatrice Whipped Cream (optional) |
PREPARATION
- Crust: Preheat oven to 325°F (160°C). Mix the crumbs with the sugar and butter until combined; press evenly into a 9-in (23 cm) springform pan.
- Filling: Blend cream cheese, using a hand mixer on medium speed, until smooth. Add sugar and vanilla, mixing well. Add egg, 1/4 cup (60 mL) at a time; mix on low after each addition until smooth. Scrape down bowl as needed. Stir melted chocolate into the cheese mixture until incorporated. Pour evenly over crust, lightly smooth the top. Bake for 45 to 55 minutes until centre is just slightly jiggly. Cool to room temperature (without removing the ring).
- Glaze: Whisk 1/4 cup (60 mL) of raspberry concentrate into gelatin. Bring the remaining concentrate and sugar to boil, stirring until sugar is dissolved. Stirring constantly, pour the hot mixture into the gelatin mixture. Chill, stirring occasionally, for about 1 hour or until the consistency of liquid honey. Pour evenly over cheesecake, gently spreading with back of the spoon. Chill until set, at least 3 hours. Gently run a sharp knife around outside # # Garnish top of the cheesecake with fresh raspberries and whipped cream (if using).
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