4 bricksLactantia Original Brick Cream Cheese, softened
1 cupliquid egg product, well shaken
1 cupsemi-sweet chocolate chips, melted
3/4 cupfrozen raspberry punch concentrate, thawed
1 1/2 tspgelatin
1/2 cupgranulated sugar
1 oz white chocolate, melted
Fresh raspberries (optional)
Lactantia Whipped Cream (optional)
1. 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.
2. 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).
3. 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).
August 1, 2016
Chocolate Raspberry Cheesecake
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