Recipe - Raspberry And Vanilla Cheesecake

6 ounce Chocolate wafers
24 ounce Cream cheese; softened
8 ounce Sour cream
2 tablespoon Pure vanilla extract
8 Eggs
1 One half cup Sugar; divided
One fourth cup Raspberry puree; (see below)
4 Egg whites

To make the crust, place the wafers in a food processor fitted with the
metal blade and process until finely crushed. Add a couple of drops of
water. Press the mixture evenly and firmly onto the bottom of a springform
pan (see note below), making a fist and using the back of your hand and
fingers. Refrigerate the crust while you make the filling.

Preheat oven to 325 degrees.

Using an electric mixer with the paddle attachment, beat the cream cheese
until smooth. On low speed, add the sour cream and vanilla and set aside.
In a clean mixing bowl, using the whisk attachment, combine the eggs and 1
cup of the sugar. Whisk for 4 to 5 minutes until fluffy. Fold in the
softened cream cheese mixture. Separate this mixture into two large glass
bowls. To one of the bowls, add the raspberry puree, mix well.

In another bowl, using an electric mixer with clean, dry beaters, beat the
egg whites. Start at low speed and increase the speed as the peaks form.
Slowly add the remaining One half cup sugar. When the whites are stiff but not
dry, scrape them equally into the two bowls of filling and use a spatula to
gently fold them in. Don't overmix the filling.

Pour alternating plain mixture and raspberry mixture into the prepared pan
until the pan is filled. Bake for approximately 1 hour, until the cake has
risen and browned slightly and it just shimmies when you gently move the
pan. It's a good idea to place the springform on a low, flat, pan, such as
a pizza pan, to catch any batter that leaks. Turn the heat off and let the
cake stand in the oven for 1 hour more. Remove the cake from the oven and
cool before serving. You can make this cake a day ahead.

Yield: 16 slices

Note: To make raspberry puree, take 1 pint of fresh or frozen raspberries,
process very fine in a food processor, and strain through a very fine
sieve.

Note: If your springform pan has lost some of its spring, cover the bottom
and halfway up the sides with foil to prevent any leaking batter from
landing on the bottom of your oven and burning.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9443 JEANPIERRE BREHIER

Converted by MM_Buster v2.0l.